Cucumber and Peach Salad with Herbs

You can use various heirloom cucumbers for this savoury-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.

Vinaigrette:

1 shallot, finely chopped

sea salt

1 lemon

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

sea salt

2 lb yellow peaches, sliced into ¾" thick wedges

4 oz feta, crumbled

1 lemon, halved

black pepper, freshly ground

handful basil leaves, torn if large

handful mint leaves, torn if large

1 lemon, halved

 

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.

 

Makes 6 servings.