This salad is a stunning collision of summer flavors — juicy peaches, bright cherry tomatoes, cool cucumber, and briny Castelvetrano olives all tossed together in a way that feels both effortless and a little showstopping. The dressing is where things get really interesting: a whisked blend of olive oil, fresh lemon, honey, cumin, and turmeric that brings a warm, subtly spiced backbone to all that fresh produce. Letting the red onion sit in the dressing for ten minutes before adding everything else is a small step that makes a big difference, mellowing out the sharpness so it plays nicely with the sweeter elements. Torn mint and basil folded in at the end keep the herbs vibrant and fragrant rather than wilted and lost. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. A handful of dry-roasted pistachios scattered over the top adds a satisfying crunch if you want to take it one step further. Serve it immediately while everything is at peak freshness and the colors are still gorgeous.
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In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, honey, cumin, and turmeric until fully combined. Season with salt and pepper.
Place the sliced red onion in the large mixing bowl and pour the dressing over it. Let the onion sit in the dressing for 10 minutes, until slightly softened and the sharp bite mellows.
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