Cucumber and Peach Salad with Herbs

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.

6 servings


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


  1. Vinaigrette:
    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:
    1. Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
    2. 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.
    3. 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.
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