Cucumber and Peach Salad with Herbs

 Vinaigrette:

1 shallot,finely chopped 

Kosher salt

1 lemon

2 Tbsp Katz's Sauvignon Blanc vinegar or other white wine vinegar

 

Salad and assembly:

2 lb mixed heirloom cucumber, sliced into 1/4 inch thick wedges and rounds

1 English hothouse cucumber, halved lengthwise, sliced crosswise

Kosher salt

2 lbs yellow peaches, sliced into 3/4 inch 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 

Vinaigrette:

Place shallot in a small bowl and season with a big pinch of salt.  Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice.  Add vinegar and toss to combine.  Let sit 10 minutes.

 

Salad and assembly:

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 slat.  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.