Cucumber & Peach Salad with Fresh Herbs

INGREDIENTS

• 2 lb. mixed heirloom cucumbers, sliced into ¼"-thick wedges and rounds
• 1 English hothouse cucumber, halved lengthwise, sliced crosswise
• Kosher salt
• 2 lb. yellow peaches, sliced into ¾"-thick wedges
• 4 oz. mild feta, crumbled ( or burrata, or small bocconcini )
• Freshly ground black pepper
• Handful of basil leaves, torn if large
• Handful of mint leaves, torn if large
• 1 lemon, halved

Dressing

• 1 shallot, finely chopped
• fleur de sel 
• 1 lemon
• 2 Tbsp. Chardonnay , or Riesling, or Mango Vinegar.

DIRECTIONS

• 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.

   

  *Original Recipe