• Sara Calderon

Cucumber Peach Salad with Herbs

Photo by Alex Lau

Mid-July is peak season for cucumbers and peaches at your local farmers market. It's a great time to use these lovely fruits in salads, smoothies, and baked goods, or simply cut them up and eat them by themselves. See if you can find an heirloom cucumber, or use a combination of Persian and English cucumbers which are generally available these days in most grocery stores. The simple white wine vinaigrette on this salad adds a light, sweet and savory kick.



  • 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 or coarsely chopped

  • Handful of mint leaves, torn or coarsely chopped


  1. For 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.

  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 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.

  5. Add feta; season with salt and pepper.

  6. Top salad with basil and mint.

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Portland, OR 97286

© 2019 by Sara Calderon