Cucumber and Peach Salad with Herbs

From the kitchen of Carly

Crisp 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

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

  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.

  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.