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