top of page

Cucumber and Peach Salad with Herbs

Prep Time:

20 Minutes

Cook Time:

0 Minutes


6 Servings

About the Recipe

This is the perfect light, summertime meal! You can use various heirloom cucumbers for this savory-sweet salad recipe. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round. Don't forget to add as many local ingredients as possible!



  • 1 shallot, finely chopped

  • Kosher salt

  • 1 lemon

  • 2 tbsp white wine vinegar


  • 2 lb. mixed heirloom cucumbers, sliced into ¼"-thick wedges and rounds

  • 1 English hothouse cucumber, halved lengthwise, sliced crosswise

  • Kosher salt

  • 2 lb. yellow peaches, sliced into ¾"-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



Step 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.


Step 2

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

Step 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.

Step 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.



bottom of page