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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 😋


  • 1 spring onion, finely chopped
  • Kosher salt
  • 1 lemon
  • 2 Tbsp. white wine vinegar
  • cucumbers, sliced into ¼"-thick wedges and rounds
  • Kosher salt
  • peaches, sliced into ¾"-thick wedges
  • 4 oz. mild feta, crumbled
  • Freshly ground black pepper
  • A handful of basil leaves, torn if large
  • A handful of mint leaves, torn if large
  • 1 lemon, halved


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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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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