This simple Cucumber Peach Salad with herbs and avocado is the ultimate summer refresher. Ready in 20 minutes and perfect for summer entertaining or make-ahead lunches.Read more
This light, flavorful salad features sweet summer peaches, crisp cucumber, creamy avocado, and fresh herbs.
The dressing is super simple, and highlights one of my favorite Middle Eastern spices, sumac.
You can enjoy this cucumber peach salad alongside a sandwich, burger, or anything hot off the grill this summer.
- Peaches: Look for two medium-size peaches that are slightly soft to the touch (a sign of ripeness). Alternatively, you can use nectarines or apricots in this salad.
- Cucumber: You can use any type of cucumber in this salad, however I prefer English or Persian because they’re seedless. English are also called hot-house cucumbers, and they’re long and thin with dark green skin.
- Avocado: The avocado is optional, however it does add richness to the salad.
- Shallots: The shallot soaks in the vinegar + lime juice mixture to help soften its bite.
- Rice Vinegar: You can use seasoned or natural (unseasoned) rice vinegar here - whichever you have on hand.
- Lime: Fresh lime juice adds brightness and zing to the salad.
- Sumac: With notes of lemony tartness, sumac is a crimson red Middle Eastern spice you can find at most grocery stores now.
- Herbs: I love using a mix of fresh basil and mint, however dill would also be lovely.
For a complete list of ingredients and quantities, see the recipe card below.
Substitutions and Additions:
- Add Protein: To make this peach salad more satiating, add 1 cup of shelled edamame OR thinly sliced prosciutto to the mix.
- Add Mozzarella: For more of a peach caprese vibe, add small balls of mozzarella cheese to the mix. (Feta would be also delicious!)
- Omit Sumac: If you can't find sumac, simply zest the lime before squeezing the juice out of it, and add a few cracks of black pepper. (This won't mimic the flavor of sumac, however it will provide some extra tartness and spice.)
- Make Peach Panzanella: If you add about 3 cups of toasted cubed bread, this recipe can easily become a peach panzanella.
Step 1: Soak the shallots in vinegar and lime juice for 10 minutes. (This helps to soften their bite.)
Step 2: Combine salad ingredients in a large bowl. Add shallot and soaking liquid, EVOO, and sumac, and toss to combine.
This Cucumber Peach Salad pairs well with just about any protein or entree. Here are some of my favorites:
- Burgers: Salmon Burgers, Black Bean Burgers, or any classic beef burger!
- Shrimp: Greek Marinated Shrimp Skewers or these delicious Shrimp Cakes.
- Chickpeas: Try my 20-minute Chickpea Meatballs or this easy Chickpea Tuna Salad.
- Sandwiches, wraps, or cheesy Tuna Toasts.
This cucumber peach salad will last up to 3 days refrigerated. Just be sure to store it in an airtight container to lock in moisture. The avocado will slightly brown and soften, however the flavors should stay sharp.
Persian cucumbers (also called mini cucumbers) are best for salads because they have thin skin and very few seeds.
They are smaller and more narrow than regular cucumbers, and have a crisp interior and mild flavor.
For best results, prepare the salad 1 to 2 hours in advance, which really lets the flavor marry.
More Summer Peach Recipes:
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Cucumber Peach Salad
- Chefs knife and cutting board
- 2 Tbsp. seasoned rice vinegar
- 2 Tbsp. fresh lime juice
- 1 medium shallot, thinly sliced
- 1 lb. Persian or English cucumbers, thinly sliced
- 2 medium peaches (or 3 small), cored and cut into chunks
- 1 medium avocado, cubed
- ¼ cup thinly sliced fresh basil leaves
- 3 Tbsp. finely chopped fresh mint leaves
- 1 tsp. ground sumac
- ¼ cup extra-virgin olive oil
- Kosher or sea salt to taste
- In a small bowl, combine rice vinegar, lime juice, and shallots. Let shallots soak for at least 10 minutes.
- In a large bowl, combine cucumber, peaches, avocado, basil, and mint. Add soaked shallot mixture, sumac, extra-virgin olive oil, and a few pinches of salt; toss well to combine. Taste and season with a pinch more salt, if needed.
- If the salad tastes a little bland, it likely just needs a pinch more salt. Cucumber and avocado especially benefit from extra salt/seasoning!
- Upon refrigerating, the avocado will slightly brown and soften, however the flavors should stay sharp. You can refrigerate leftovers for up to 3 days.