This refreshing Cucumber and peach salad is the perfect intro to Summer! With some prosciutto, feta cheese, and spicy basil dressing it’s a winner!
Yay! It’s officially Summer and that’s my favorite season for salads (and cocktails).
Eating fresh veggies and fruits topped with a bunch of goodies and a delicious dressing is my Summer jam. If it’s your too, keep reading!
The other day I had some cucumbers left from a photoshoot and then my husband brought some very ripe nectarines and I got the idea of putting those together since I love fruits in salads. So I tried this salad and it was so good. Okay, I called it a peach salad and that’s because I actually love peaches just a tad more than nectarines, but the fruits in the photos are nectarines. You can use both, of course 🙂
Peaches, cucumbers, prosciutto, feta cheese, fresh basil, and spicy basil dressing. I call this a perfect Summer salad. Fresh crunchy cucumbers go so well with soft and sweet peach and I loved it so much I even made a recipe video for the very first time! I’ll be sharing it soon…
I was hoping June would be a little better this in terms of weather, but I was so wrong. Yesterday was the first day of June when we could actually be in shorts the entire day. But otherwise, we had so much rain and wind it almost felt like Autumn. Not very Summery at all. So weird!
Anyway, I’m pretty sure this cucumber and peach salad will scare the bad weather away. And I also can’t wait for fresh tomatoes to grow in our garden, so I can make my spicy goat cheese pesto pizza.
Refreshing Cucumber And Peach Salad
- 1 cucumber
- 1 peach
- 1/4 cup feta cheese crumbled
- 2-3 slices prosciutto
- 1 bunch of basil
- 1/3 cup oilve oil
- juice of 1 lime
- ½ tsp chili flakes
- pinch of salt
Spicy Basil Dressing
Set a few basil leaves aside and chop the rest.
To make the dressing mx olive oil, lime juice, salt, chili flakes and chopped basil
Cucumber And Peach Salad
Cut cucumbers and peaches into ½cm (1/4 inch) slices. Place them into a salad bowl.
Add crumbled feta cheese, prosciutto torn into smaller slices and the basil leaves that you set aside.
Drizzle with the dressing.