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Bon Appétit

Cucumber and Peach Salad with Herbs

By Kelly Mariani

4.5

(10)

Sliced cucumbers peach wedges basil and creamy feta on a steel blue platter.
Photo by Alex Lau, Prop Styling by Kendra Smoot

You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.

Recipe information

  • Yield

    6 servings

Ingredients

Vinaigrette:

1 shallot, finely chopped
Kosher salt
1 lemon
2 Tbsp. Katz’s Sauvignon Blanc vinegar or other white wine vinegar

Salad and assembly:

2 lb. mixed heirloom cucumbers, sliced into1/4-inch thick wedges and rounds
1 English hothouse cucumber, halved lengthwise, sliced crosswise
Kosher salt
2 lb. yellow peaches, sliced into 3/4-inch thick wedges
4 oz. mild feta, crumbled
Freshly ground black pepper
Handful of basil leaves, torn if large
Handful of mint leaves, torn if large
1 lemon, halved

Preparation

  1. Vinaigrette:

    Step 1

    Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.

  2. Salad and assembly:

    Step 2

    Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.

    Step 3

    Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.

    Step 4

    Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.

TagsSaladCucumberVegetablePeachStone FruitFruitFetaCheeseDairySideLunchDinnerBrunchGluten FreeNut FreeVegetarianQuickEasyNo-CookSummerBon Appétit

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