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Cucumber Peach Salad

Crunchy, sweet, tangy the perfect summer salad

Course Salad
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4
Author mandy


  • 6-8 mini cucumbers
  • 4 peaches or nectarines
  • 4 oz feta cheese
  • 4 oz dry roasted and salted almonds
  • 4 oz dry roasted hazelnuts
  • 3 Tbsp zhoug sauce I found mine at Trader Joe's
  • 2 Tbsp extra virgin olive oil
  • juice of 1/2 a lemon
  • salt & pepper


  1. Trim the ends off cucumbers and crush them gently with a rolling pin or meat mallet to break open. Tear into 2-3 inch pieces and discard any parts that are just seeds. Place in a bowl and lightly salt. Let stand for about 5 minutes, discard the liquid and continue to make salad board.

  2. While the cucumbers are draining whisk the zhoug, olive oil, and lemon juice in a small bowl or creamer with a fork until combined.

  3. Slice the peaches.

  4. To put the salad together either combine all ingredients just before serving and add the dressing to taste or using a medium serving board, add each ingredient in rows and serve with zhoug dressing, salt, and pepper on the side.