Wake Up Those Tastebuds!

Peach and Persian Cucumber Salad

Sweet, tart, herbaceous, and juicy, with a nice level of spicy heat, this salad has got it all!
Course Salad
Servings 2 Servings
Calories 328 kcal



  • 1/2 large peach
  • 2 Persian cucumbers
  • 2 scallions
  • 2 stems of mint leaves removed and stems discarded
  • 2 stems of basil leaves removed and stems discarded
  • 1 Serrano pepper
  • 2 ounces feta cheese
  • zest of one lemon
  • sea salt and freshly ground pepper to taste
  • 1/2 teaspoon za’atar


  • 1 lemon juiced
  • 1/2 lime juiced
  • 1 teaspoon Ume extract syrup or orange juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dark brown sugar
  • 1 teaspoon fish sauce


  • Divide a peach in half and cut one half into chunky slices. Place it in a shallow serving dish. Place the other half in the fridge to use for something else.
  • Cut the Persian cucumbers into 1/4 inch slices on the diagonal, and place in the dish with the peaches.
  • Cut the scallions on the diagonal in 1/4 inch slices, and add them to the bowl.
  • Scatter whole or torn mint and basil leaves over the top of the salad.
  • Do the same with the sliced Serrano peppers.
  • Crumble the feta into big chunks on top of that.
  • Zest the lemon over the top of the salad, and season with salt, pepper, and za’atar. Set aside.
  • Dressing
  • Place the lemon and lime juices, Ume extract syrup, extra virgin olive oil, dark brown sugar, and fish sauce into a small bowl and whisk thoroughly. Serve dressing along side of the salad so people can help themselves.
Keyword Basil, mint, peaches, Persian Cucumbers, Za’atar
Nutritional Info

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