INGREDIENTS
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2 lb. mixed heirloom cucumbers, sliced into ¼"-thick wedges and rounds
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1 English hothouse cucumber, halved lengthwise, sliced crosswise
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Kosher salt
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2 lb. yellow peaches, sliced into ¾"-thick wedges
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4 oz. mild feta, crumbled ( or burrata, or small bocconcini )
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Freshly ground black pepper
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Handful of basil leaves, torn if large
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Handful of mint leaves, torn if large
Dressing
Mix together everything except the olive oil - then drizzle the oil as you whisk everything together.
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1 shallot, finely chopped
- 1/2 cup olive oil
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1/2 lemon - juiced
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2 Tbsp. Chardonnay , or Riesling vinegar
DIRECTIONS
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Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
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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.
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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.
