Cucumber And Peach Salad With Herbs Recipes

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PEACH CUCUMBER SALAD WITH HERBS



Peach Cucumber Salad with Herbs image

This summer peach cucumber salad is packed with fresh herbs from the garden, and topped with sweet and savoury white balsamic vinaigrette. Made with baby arugula, tomatoes, cucumber, peaches, mint, basil thyme and summer savoury.

Provided by Jasmine Ouellette

Categories     Salad

Time 10m

Number Of Ingredients 15

4-6 cups baby arugula
2 peaches (sliced)
½ small cucumber (thinly sliced)
6-8 large cherry tomatoes (sliced)
mint
basil
summer savoury
thyme
2 tablespoons white balsamic vinegar
⅓ cup olive oil
1 teaspoon honey
¼ teaspoon dijon mustard (or mustard powder)
1 clove garlic (crushed; optional)
sea salt (to taste)
pepper (to taste)

Steps:

  • Step 1 - In a small jar, mix together the ingredients for the dressing including white balsamic vinegar, olive oil, honey, dijon mustard, crushed garlic, sea salt and pepper.
  • Step 2 - In a large bowl, add the baby arugula. Top salad with peach slices, sliced cucumber, tomatoes, and herbs. Drizzle with salad dressing and toss gently. Serve immediately.

CUCUMBER AND PEA SALAD



Cucumber and Pea Salad image

Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.

Provided by Allrecipes Magazine

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 pound fresh baby peas
1 cup Greek yogurt
¼ cup olive oil
3 tablespoons fresh lemon juice
1 cup chopped fresh parsley
½ cup shredded baby basil leaves, divided
salt and ground black pepper to taste
5 baby Persian cucumbers, sliced
2 tablespoons finely chopped walnuts, or to taste

Steps:

  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 16.5 g, Cholesterol 5.6 mg, Fat 11 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 46.5 mg, Sugar 4.1 g

CUCUMBER-HERB SALAD



Cucumber-Herb Salad image

Simple salads like this one are a great way to use summer's bounty. Here, kirby cucumbers are turned into a crunchy make-ahead side salad chock full of mixed tender herbs like parsley, mint, and chives.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 5

6 to 7 Kirby cucumbers, peeled, halved, seeded, and sliced 1/4 inch thick (6 cups)
1/4 cup extra-virgin olive oil
1 tablespoon unseasoned rice vinegar, plus more to taste
1/3 cup mixed chopped fresh tender herbs, such as parsley, mint, and chives, plus whole leaves for serving
Kosher salt and freshly ground pepper

Steps:

  • In a bowl, stir together cucumbers, oil, vinegar, and chopped herbs. Refrigerate, covered, at least 1 hour and up to 1 day. Taste and season with salt, pepper, and vinegar. Serve, sprinkled with whole herb leaves.

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