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
2 tbsp white wine vinegar
SALAD AND ASSEMBLY
2 lb. mixed heirloom cucumbers, sliced into ¼"-thick wedges and rounds
1 English hothouse cucumber, halved lengthwise, sliced crosswise
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
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 & 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.