Cucumber and peach salad with fresh herbs for summer

Ingredients for Cucumber and peach salad with herbs

• 1 shallot, finely chopped

• kosher salt

• 1 lemon

• 30 ml white wine vinegar (e.g. Katz’s Sauvignon Blanc vinegar)

• 900 g mixed heirloom cucumbers, sliced into 1 cm thick wedges and rounds

• 1 English hothouse cucumber, halved lengthwise, sliced crosswise

• 900 g yellow peaches, sliced into 2 cm thick wedges

• 115 g mild feta, crumbled

• freshly ground black pepper

• handful of basil leaves, torn if large

• handful of mint leaves, torn if large

• 1 lemon, halved

How to make Cucumber and peach salad with herbs

1. Place the shallot in a small bowl and season with a generous pinch of salt. Finely grate the zest from the lemon into the bowl, then cut the lemon in half and squeeze in the juice. Add the vinegar and toss to combine. Allow to sit for 10 minutes.

2. Place the cucumbers in a medium bowl and season with salt. Spoon half of the vinaigrette over the cucumbers and toss gently to coat.

3. Transfer the peaches to a serving bowl or platter and season with salt. Spoon the remaining vinaigrette over the peaches and gently toss with your hands to coat.

4. Add the cucumbers to the peaches and toss gently to combine. Crumble in the feta and season with salt and pepper. Top the salad with basil and mint, then squeeze some lemon juice over the top.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.