Crunchy, sweet, tangy the perfect summer salad
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.
While the cucumbers are draining whisk the zhoug, olive oil, and lemon juice in a small bowl or creamer with a fork until combined.
Slice the peaches.
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.