Peach Cucumber Salad Recipes

EASY CUCUMBER, PEACH, AND BASIL SALAD

Easy Cucumber, Peach, and Basil Salad image

Cool, crunchy cucumbers combined with sweet, juicy peaches and dressed in a peppery basil vinaigrette is a great way to make the most of summer and all its gorgeous flavors. This refreshing salad is easy to make and goes great with grilled meat.

Provided by Kalisa Marie Martin

Categories Brunch Lunch Salad Side Dish Quick and Easy

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

For the salad:
1 (12-14-inch) English cucumber, cut into 1-inch chunks
2 fresh peaches, cut into 1-inch chunks
For the vinaigrette:
2 tablespoons avocado oil or olive oil
1 tablespoon white wine vinegar
2 teaspoons finely grated lime zest, from 1 lime
Zest of 1 lime
1 tablespoon honey
4 large fresh basil leaves, plus more for garnish
1/8 teaspoon kosher salt, or to taste
1/8 teaspoon freshly grated black pepper, or to taste

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.

Nutrition Facts : Calories 133 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 40 mg, Sugar 20 g, Fat 4 g, ServingSize Serves 4, UnsaturatedFat 0 g

SAVORY PEACH AND CUCUMBER SALAD

Savory Peach and Cucumber Salad image

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.

Provided by Sara Kramer

Categories Bon Appétit Salad Side Cucumber Peach Avocado Coriander Sesame Cumin Cardamom Summer Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/3 cup raw pumpkin seeds
1 tablespoon plus 1/4 cup olive oil
Kosher salt
1 cardamom pod
1 whole clove
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 serrano chile, finely grated
1 garlic clove, finely grated
3 tablespoons finely chopped parsley
3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving
3 tablespoons (or more) fresh lemon juice
2 medium Persian cucumbers, cut into 1-inch pieces
4 medium yellow peaches, cut into 1-1 1/2-inch pieces
1 avocado, cut into 1-inch pieces
1 teaspoon toasted sesame seeds
A spice mill or mortar and pestle

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 PEACH SALAD WITH HERBS

Cucumber and Peach Salad with Herbs image

Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.

Provided by Kelly Mariani

Categories Bon Appétit Side Salad Cucumber Summer Peach Basil Mint Quick & Easy Quick and Healthy Feta Soy Free Peanut Free Tree Nut Free Vegetarian Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 15

Ingredients

Vinaigrette:
1 shallot, finely chopped
Kosher salt
1 lemon
2 Tbsp. Katz's Sauvignon Blanc vinegar or other white wine vinegar
Salad and assembly:
2 lb. mixed heirloom cucumbers, sliced into1/4-inch thick wedges and rounds
1 English hothouse cucumber, halved lengthwise, sliced crosswise
Kosher salt
2 lb. yellow peaches, sliced into 3/4-inch thick wedges
4 oz. mild feta, crumbled
Freshly ground black pepper
Handful of basil leaves, torn if large
Handful of mint leaves, torn if large
1 lemon, halved

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.

PEACH & CUCUMBER SIMPLE SALAD

Peach & Cucumber Simple Salad image

A super simple salad/side dish that works well with a hot dish, such as one with chilies, because it's cooool. I actually add the vinegar pretty much by eye without measuring. I don't add salt, but feel free to do so. It's great if you can let it sit a bit before serving so the flavors have a chance to meld, but it also works as a side dish to throw together at the last minute.

Provided by echo echo

Categories Fruit

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 medium cucumber, peeled and sliced
1 large peach, peeled, pitted and sliced
1/4 cup cider vinegar
1/2 teaspoon sugar
1/4-1/2 teaspoon fresh ground pepper

Steps:

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

PEACH SALAD

Peach Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.

PEACH-CUCUMBER-BARLEY SALAD

Peach-Cucumber-Barley Salad image

From Good Housekeeping, 8/11. This main dish salad uses both barley and chickpeas, which makes a very satisfying meal. I think some chopped scallion is a nice addition. I cook my own chickpeas from dried, less sodium and a superior flavor, I feel.

Provided by duonyte

Categories Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup pearl barley
1 3/4 cups low sodium vegetable broth
water
1 seedless cucumber
2 ripe peaches
1 pint cherry tomatoes
1/2 cup packed fresh basil leaf
2 tablespoons cider vinegar
1 teaspoon vegetable oil
salt, to taste
pepper, to taste
1 (15 ounce) can chickpeas, drained and rinsed
1 head boston lettuce, leaves separated, washed and dried

Steps:

Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.
Stir in the broth and water, bring to a boil, reduce heat, cover and simmer for 35 minutes or until tender. Drain if necessary, and set aside to cool slightly.
Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
Pit and chop the peaches.
Cut the tomatoes into quarters (halve if they are very small).
In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
Serve over lettuce leaves.
Note: I had no basil leaves when I made this again, so used the vinaigrette from Recipe #460660, some additional fresh thyme and a little pineapple sage, which worked very well.

Nutrition Facts : Calories 374.5, Fat 3.5, SaturatedFat 0.5, Sodium 330.2, Carbohydrate 76.8, Fiber 15.4, Sugar 10.3, Protein 12.8

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

Ingredients

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

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