Cucumber and Peach Salad



1 shallot, finely chopped

Celtic Sea salt

1 lemon

2 Tbsp. Katz’s Sauvignon Blanc vinegar or other white wine vinegar



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



  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.
  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 or on a platter 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. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over. Enjoy!


Serves 6


Inspired by:

Judy Gentner