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.

Yield

6 servings

Ingredients

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

Preparation

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.

   Source: Read Full Article

   Facebook Twitter LinkedIn Pinterest Messenger