Name: Cucumber and Peach Salad with Herbs
Yield: 6 servings
Ingredients: 1 shallot, finely chopped; Kosher salt; 1 lemon; 2 Tbsp. Katz’s Sauvignon Blanc vinegar or other white wine vinegar; 2 lb. mixed heirloom cucumbers, sliced into ¼"-thick wedges and rounds; 1 English hothouse cucumber, halved lengthwise, sliced crosswise; Kosher salt; 2 lb. yellow peaches, sliced into ¾"-thick wedges; 4 oz. mild feta, crumbled; Freshly ground black pepper; Handful of basil leaves, torn if large; Handful of mint leaves, torn if large; 1 lemon, halved

Photo by Alex Lau, prop styling by Kendra Smoot

You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA.

Recipe notes