Cucumber and Peach Salad with Herbs
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- kosher salt
- freshly ground black pepper
- 1 shallot, finely chopped
- 1 lemon
- 1 lemon, halved
- 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
- 2 lb. yellow peaches, sliced into 3/4-inch thick wedges
- 4 oz. mild feta, crumbled
- handful of basil leaves, torn if large
- handful of mint leaves, torn if large
- Carbohydrate 27 g(9%)
- Cholesterol 17 mg(6%)
- Fat 5 g(7%)
- Fiber 5 g(18%)
- Protein 6 g(12%)
- Saturated Fat 3 g(15%)
- Sodium 955 mg(40%)
- Calories 157
PreparationVinaigrette: 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.
PreparationVinaigrette: 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.
