Turkey Free Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Turkey Free Mediterranean Tomato, Peach & Cucumber Salad

Summer produce doesn't get much more vibrant than this — juicy cherry tomatoes, ripe peach wedges, and cool cucumber slices all tossed together with buttery Castelvetrano olives and a shower of fresh mint and basil. The dressing is the quiet star here: a bright blend of lemon juice, zest, honey, cumin, and turmeric that gives the whole bowl a warm, Mediterranean-spiced lift without overwhelming the fruit. Letting the red onion sit in the dressing for ten minutes is a small but genius move — it softens the sharp bite and infuses every bite with flavor before the rest of the ingredients even hit the bowl. This is the kind of salad that looks like you spent way more effort than you actually did, which is always a win. It's entirely plant-based in its base form, so there's no meat to source or worry about — just fresh, whole ingredients that speak for themselves. A handful of dry-roasted pistachios scattered over the top adds a satisfying crunch and makes it feel just a little more special. Serve it immediately so the herbs stay bright and the peaches hold their shape.

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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.

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