Peach Cucumber Salad Recipe with Basil Vinaigrette

This summer has been a delicate blend of heat wave and monsoon, necessitating some creative family activities to keep the children (and us grownups!) from going stir crazy.

Thankfully, while the summer heat has not been good for my desire to leave the comfort of air conditioning, it has been great for our cucumber harvest and I’ve been working on figuring out new ways to use our abundance of cucumbers.

My super-simple cucumber onion salad is my go-to cucumber recipe, but after we’d had that several times in a week, I wanted to find some new options.

We made cucumber and mint smoothies, cucumber-infused water, cucumber spiral noodles with strawberries and feta, and lots of delicious tzatziki sauce, but this recipe was one of our family faves.

Peach Cucumber Salad

This recipe is a perfect mixture of textures and flavors. With soft and sweet peaches, crisp and cool cucumbers, and a sweet and tangy vinaigrette with a hint of basil, this is a perfect summer salad.

It is delicious as soon as you make it, but I’ve found that letting in marinate in the refrigerator for a few hours intensifies the flavors and makes it even better!

If you have a cucumber abundance like we do (or can pick some up at a great price while they are in season), give this recipe a try!

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5 from 1 vote

Peach Cucumber Salad with Basil Vinaigrette Recipe

A simple and refreshing peach cucumber salad with basil vinaigrette is a wonderful mixture of flavors, textures, and colors.

Course Side

Prep Time 10 minutes

Total Time 2 hours 10 minutes

Servings 3 ½ cups

Calories 85kcal

Author Katie Wells

Ingredients

• 3 fresh peaches
• 2 cucumbers halved
• Dressing
• 1 TBSP  apple cider vinegar
• juice of one fresh lemon or lime
• 1 TBSP  honey or maple syrup
• 2 TBSP  olive oil
• sprinkle of salt and pepper
• 6 fresh basil leaves or 10 mint leaves
• toasted pecans and crumbled goat cheese for garnish optional

Instructions

• Peel the peaches if desired and remove pit.
• Slice the peaches and cucumbers into ¼ inch slices.
• Place in a medium sized glass bowl.
• Whisk together the apple cider vinegar, lemon or lime juice, honey or maple syrup, olive oil, salt and pepper.
• Finely chop the fresh basil or mint and mix into the vinaigrette.
• Pour vinaigrette over the cut peaches and cucumbers and mix well.
• Cover and refrigerate several hours.
• Garnish with pecans and goat cheese if desired.

Notes

Refrigerating the salad for a few hours before serving is optional, but it does help intensify and marry the flavors. 

Nutrition

Calories: 85kcal | Carbohydrates: 12.4g | Protein: 1.3g | Fat: 4.3g | Saturated Fat: 0.6g | Sodium: 25mg | Fiber: 1.7g | Sugar: 10.1g

What is your favorite cucumber recipe or usage?