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!
Peach Cucumber Salad with Basil Vinaigrette Recipe
Prep
Inactive
Total
Yield 3 ½ cups
A simple and refreshing peach cucumber salad with basil vinaigrette is a wonderful mixture of flavors, textures, and colors.
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.
Courses Side
Cuisine None
Nutrition Facts
Serving Size ½ cup
Amount Per Serving | ||
|---|---|---|
Calories 85 | ||
% Daily Value | ||
Total Fat 4.3 g | 7% | |
Saturated Fat 0.6 g | 3% | |
Sodium 25 mg | 1% | |
Total Carbohydrates 12.4 g | 4% | |
Dietary Fiber 1.7 g | 7% | |
Sugars 10.1 g | ||
Protein 1.3 g | 3% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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What is your favorite cucumber recipe or usage?
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