Cucumber White Peach Salad Recipes

CUCUMBER AND PEACH SALAD WITH HERBS

Steps:

• Vinaigrette:
• 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.

EASY CUCUMBER, PEACH, AND BASIL SALAD

Steps:

• Prep the vegetables: Add the chopped peaches and cucumbers to a large bowl.
• Make the vinaigrette: In the bowl or a mini food processor or blender, combine the oil, vinegar, lime zest and juice, honey, basil, salt and pepper. Pulse until the basil is finely chopped and the vinaigrette is completely emulsified.
• Dress the produce: Pour the vinaigrette over the peach and cucumber mixture. Stir to coat evenly.
• Serve: Transfer to a serving platter, garnish with torn basil leaves and serve immediately.

PEACH & CUCUMBER SIMPLE SALAD

Steps:

• Combine peach and cucumber slices in a bowl.
• Mix together the vinegar through pepper and toss with the peach and cucumber.

PEACH & CUCUMBER SALAD

Steps:

• First, prepare the vinaigrette by whisking together the oil, honey, lemon juice and zest, salt and pepper.
• Gently stir in the fresh mint; set viniagrette aside while preparing other ingredients.
• Cut the peach in half and remove the pit, then thinly slice.
• Thinly slice cucumber into half moon slices.
• Place the cucumber and peach slices in a medium-sized bowl, then add the vinaigrette and toss to combine.
• Allow to marinate, covered, at room temperature for 20 minutes.
• Just before serving, add the almonds to the salad and toss lightly.

SAVORY PEACH AND CUCUMBER SALAD

Steps:

• Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5-7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
• Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining 1/4 cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
• Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.
• Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.

CUCUMBER AND PEA SALAD

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.