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I love Bon Appétit magazine. I told my mom the day that I could have an entire line item of our budget devoted to cooking the recipes in each issue… one of those “if you won the lottery” answers. This particular recipe doesn’t require any specialized kitchen tools or hard to find ingredients, which is relatively unusual for BA. I made only a few modifications to this otherwise perfect end-of-summer salad, which we enjoyed this Labor Day Weekend.

Cucumber Peach Salad



  • 1 shallot, finely chopped
  • sea salt
  • 1 lemon
  • 2 Tbsp. white wine vinegar


  • 1 lb. mixed heirloom cucumbers, sliced ¼”-thick
  • 1 English hothouse cucumber, halved lengthwise, sliced crosswise
  • sea salt
  • 1 lb. ripe yellow or white peaches, sliced ¾”-thick
  • 4 oz. mild feta, preferably raw, crumbled
  • ground black pepper
  • Handful of basil leaves, torn
  • Handful of mint leaves, torn
  • 1 lemon, halved


  • prepare vinaigrette: place shallot in a small bowl and season with a big pinch of salt. Grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.
  • prepare salad:
    • 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.