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3.75
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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.
Prep Time
15
minutes
mins
Chilling Time
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Course:
Side
Cuisine:
American
Servings:
10
people
Calories:
91
kcal
Author:
Katie Wells
Ingredients
For the Vinaigrette
1
TBSP
apple cider vinegar
1
lemon
(juiced)
1
TBSP
honey
or
maple syrup
2
TBSP
olive oil
1
pinch
salt
1
dash
pepper
6
fresh
basil
leaves
(or 10 mint leaves)
For the Salad
3
peaches
2
cucumbers
¼
cup
toasted
pecans
(optional)
¼
cup
goat cheese
(crumbled, optional)
Instructions
Combine all the ingredients for the vinaigrette except the basil or mint and whisk to combine.
Finely chop the fresh basil or mint and mix into the vinaigrette.
Cut the peaches into bite-size chunks, discarding the pits.
Cut the cucumbers in half and slice into ¼ inch slices.
Place the peaches and cucumbers in a medium sized glass bowl.
Pour the vinaigrette over the cut peaches and cucumbers and mix well.
Cover and refrigerate several hours.
Garnish with pecans and goat cheese before serving if desired.
Notes
Refrigerating the salad for a few hours before serving is optional, but it does help intensify and marry the flavors.
Nutrition
Serving:
0.5
cup
|
Calories:
91
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
3
mg
|
Sodium:
26
mg
|
Potassium:
192
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
260
IU
|
Vitamin C:
10.6
mg
|
Calcium:
24
mg
|
Iron:
0.5
mg