Traditional recipes

Cucumber and Peach Salad with Herbs

Cucumber and Peach Salad with Herbs


You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA.

Ingredients

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

Recipe 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.

Recipe by Kelly Mariani, Scribe Winery, Sonoma, CAReviews SectionThis is wonderful... and lovely. The only changes I made was added a little sugar to the vinaigrette and used white balsamic vinegar. Will definitely make again.. and again... and again.Re question about no oil: I haven't tried this yet, but I notice the identical recipe is on the Epicurious Website, where 3 people replied they love the recipe, including 1 person who specifically says it does not need oil.Dan from CTNorthern CT rural suburb09/09/19Is there not meant to be any oil in the vinaigrette? Thank you for your help!

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