12/07/2021
Cucumber and Peach Salad with Herbs
for a summer side dish. You can use various heirloom cucumbers for this savory-sweet salad recipe. If not, just use a mix of mini and English hot house cucumbers, which are available year-round.
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:
* 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:
* 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.
