Cucumber and Peach Salad with Herbs
From the kitchen of CarlyCrisp cucumbers and sweet peaches meet in a bright, herbaceous salad anchored by tangy vinaigrette and creamy feta. The shallot-lemon base pulls everything together while fresh basil and mint add the final, essential lift.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 shallot, finely chopped
- 1Kosher salt
- 11 lemon
- 12 Tbsp. Katz’s Sauvignon Blanc vinegar or other white wine vinegar
- 12 lb. mixed heirloom cucumbers, sliced into1/4-inch thick wedges and rounds
- 11 English hothouse cucumber, halved lengthwise, sliced crosswise
- 1Kosher salt
- 12 lb. yellow peaches, sliced into 3/4-inch thick wedges
- 14 oz. mild feta, crumbled
- 1Freshly ground black pepper
- 1Handful of basil leaves, torn if large
- 1Handful of mint leaves, torn if large
- 11 lemon
- 1halved
Instructions
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.
Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
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.
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.