Cucumber and Peach Salad with Herbs
Even though this recipe was originally posted on BA, it's a Sonoma Valley classic from Scribe Winery. The peaches and onions were basically grown next door to where this recipe originated! We keep it local 😋
Ingredients
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1 spring onion, finely chopped
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Kosher salt
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1 lemon
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2 Tbsp. white wine vinegar
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cucumbers, sliced into ¼"-thick wedges and rounds
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Kosher salt
- peaches, sliced into ¾"-thick wedges
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4 oz. mild feta, crumbled
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Freshly ground black pepper
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A handful of basil leaves, torn if large
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A handful of mint leaves, torn if large
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1 lemon, halved
Recipe
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.
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 adapted from Bon Appetit magazine.
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