I can’t get enough of the gorgeous, ripe peaches right now. In yogurt for breakfast, with mint for dessert, or plain as a snack – they are juicy and crazy sweet. This kind of peachy heaven does not last all year, so I think we should make the very most of it.
That is what this Peach and Cucumber Salad does. Not only is it beautiful, it also is juicy and crunchy and sweet and so fresh – the perfect summer side for grilled chicken or meat. It’s actually a 2.0 version of the Summer Peach, Cucumber, and Mint Salad we published way back in the summer of 2020 to many rave reviews. Version 2.0 gets an extra shot of herbs (basil, parsley, tarragon) and some toasty, crunchy pepitas. The cheese is gone, but you could certainly crumble in a little goat cheese or feta.
Just like the first version of this salad, I took it to a girls’ dinner, and everyone wanted the recipe. Sharing now.
4 peaches, still a little firm, chopped
1 tablespoon lemon juice
1 large cucumber, peeled, seeded, and chopped
1 jalapeño, seeded and chopped
¼ cup chopped fresh mint
¼ cup chopped fresh basil
¼ cup chopped Italian parsley
2 tablespoons chopped fresh tarragon
½ cup toasted pepitas
Lemon Shallot Dressing
In a large bowl, gently toss everything together. Serve immediately.
Lemon Shallot Dressing
1 small shallot, minced
Juice of ½ lemon
2 tablespoons champagne vinegar
1 ½ tablespoons honey
¼ cup olive oil
Salt and freshly ground pepper
In a small bowl, stir together the shallot, lemon juice and vinegar. Let this sit for 15 minutes. Whisk in the olive oil, and season to taste with salt and pepper.
