Sweet Peach and Cucumber Basil Salad

When peaches are at their height of juiciness and ripeness, try this with some fresh cukes. Flying Olive citrusy oil and Peach balsamic create a perfect, delicious vinaigrette. The feta is optional! Barb L.

Serves: 6


2 Tbsp Flying Olive Peach Balsamic Vinegar

2 tsp Dijon mustard (I used Grey Poupon)

½ tsp kosher salt

½ tsp freshly ground black pepper

1/3 cup Flying Olive Lemon, Blood Orange, Lime, or Basil Extra Virgin Olive Oil

6 Persian cucumbers (they’re the mini ones) halved lengthwise and sliced into half-moon-shapes (about 3 cups)

2 medium peaches, pitted, cut into wedges, and diced (about 2 cups)

¾ cup thinly sliced sweet onions

3 ounces feta cheese crumbled (about ¾ cup), optional

½ cup torn fresh basil leaves


Whisk together the Flying Olive Peach Balsamic Vinegar, mustard, salt, and pepper in a medium bowl. While whisking, slowly drizzle in the Flying Olive Extra Virgin Olive Oil of Choice. Whisk until well emulsified. Add the cucumbers, peaches and onion. Let stand for 10 minutes for the flavors to blend

Stir in the feta and basil (or sprinkle on top of each individual salad). Serve.

Submitted by Barb L.