Sesame Free Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Sesame Free Mediterranean Tomato, Peach & Cucumber Salad

Sweet peaches and juicy cherry tomatoes might sound like an unexpected pairing, but they come together here in the most refreshing, summery way. Crisp cucumber, briny Castelvetrano olives, and paper-thin red onion round out the bowl with layers of texture and flavor that feel effortlessly Mediterranean. The dressing is where things get really interesting — a bright lemon and olive oil base gets a warm, earthy lift from cumin and turmeric, making it anything but ordinary. Letting the red onion sit in the dressing for a few minutes before adding the rest of the ingredients is a small step that makes a big difference, mellowing its sharpness and infusing it with citrusy flavor. Torn fresh mint and basil folded in at the end keep everything tasting vibrant and garden-fresh. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-based ingredients that sneak into so many Mediterranean-style dressings and salads. A handful of chopped pistachios on top adds a satisfying crunch if you want it, and the whole thing comes together without any fuss.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the salad

2 cups cherry tomatoes, halved
2 ripe peaches, pitted and cut into ¾-inch wedges
1 english cucumber, halved lengthwise and sliced into ½-inch half-moons
½ cup castelvetrano olives, pitted and roughly torn
¼ red onion, very thinly sliced
¼ cup fresh mint leaves, torn
¼ cup fresh basil leaves, torn

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp raw honey
½ tsp ground cumin
¼ tsp ground turmeric
salt and pepper, to taste

For serving

¼ cup dry-roasted pistachios, roughly chopped (optional)

Instructions

1
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.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!