Name: Cucumber and Peach Salad with Herbs
Yield: 6 servings
Ingredients: 1 shallot, finely chopped; Kosher salt; 1 lemon; 2 Tbsp. Katz’s Sauvignon Blanc vinegar or other white wine vinegar; 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

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

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.
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.

TagsSalad Cucumber Vegetable Peach Stone Fruit Fruit Feta Cheese Dairy Side Lunch Dinner Brunch Gluten Free Nut Free Vegetarian Quick Easy No-Cook Summer Bon Appétit

Recipe notes

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