This cucumber peach salad is a perfect summer side—bright, easy to prepare, and ready in just 15 minutes. Crisp cucumbers and juicy peaches combine with fresh herbs and a lemon-maple vinaigrette for a refreshing dish that pairs well with grilled foods, sandwiches, and plant-based proteins.
Why you’ll love this family favorite recipe
Peaches and cucumbers are a naturally complementary pairing. Add thinly sliced red onion, fresh basil, and optional mint, then toss with a simple lemon-maple vinaigrette. The result is light, flavorful, and cooling—ideal for warm-weather gatherings, potlucks, and quick weeknight meals.
This salad is vegetable-forward and relies on fresh produce, so washing your fruits and vegetables thoroughly before preparing the recipe is important. Clean produce ensures the best flavor and safety for every fresh salad.
Ingredient notes
Use ripe but firm peaches so they hold their shape after dicing. English or Persian cucumbers work well because they have thinner skins and fewer seeds, giving the salad a crisp texture. Fresh basil contributes a sweet herbaceous note; mint adds cooling brightness if you choose to include it.
- Peaches: Choose ones that are sweet and slightly firm so they dice cleanly.
- Cucumbers: English cucumbers are ideal for texture and ease of prep.
- Herbs: Fresh basil is essential; mint is optional but recommended for a bright finish.
How to make cucumber peach salad
Step 1: Wash and dry the peaches and cucumbers thoroughly, then dice into bite-sized pieces. Thinly slice the red onion and chop the basil (and mint, if using).
Step 2: In a large bowl, combine the diced peaches, diced cucumbers, sliced red onion, chopped basil, and chopped mint if using. In a small bowl or jar, whisk together olive oil, lemon juice, maple syrup (or agave), salt, and black pepper to make the dressing.
Step 3: Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning with more lemon, salt, or maple syrup as desired. Serve immediately for the best texture.
Ingredients
- 3 medium peaches, diced
- 2 large cucumbers, diced
- ¼ small red onion, thinly sliced
- ¼ cup chopped fresh basil
- 2 tablespoons chopped fresh mint (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup (or agave or a pinch of sugar)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash and dry all produce, then dice peaches and cucumbers and thinly slice the red onion.
- Combine fruit, vegetables, and herbs in a large bowl.
- Whisk together olive oil, lemon juice, maple syrup, salt, and pepper in a small bowl or jar.
- Pour the dressing over the salad and toss gently to coat evenly.
- Taste and adjust the seasoning. Serve immediately or chill briefly—up to 1 hour—for a cooler salad.
Notes
- Pick peaches that are ripe but firm so they remain intact when mixed.
- English cucumbers are preferred for their thin skin and smaller seed cavity.
- Add a drained can of chickpeas for extra protein.
- For a heartier side, stir in 1 cup cooked and cooled quinoa.
- Top with chopped pistachios or toasted almonds for crunch and contrast.
FAQs
Yes. Prepare the components and dressing separately up to a day in advance. Combine and toss just before serving to keep the cucumbers crisp and peaches fresh.
The lemon juice in the dressing helps slow oxidation and preserves color. For peak appearance and texture, serve the salad soon after tossing.
Peeling is optional. English and Persian cucumbers have thin skins that can be left on. If using thicker-skinned varieties, peel if you prefer a more tender bite.
Serving suggestions
This cucumber peach salad complements many summer dishes. Serve it with grilled tofu, tempeh, veggie burgers, cauliflower wings, or alongside a light sandwich. It makes a bright side for barbecues, picnics, and alfresco dinners.
Storing tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will release some liquid as it sits—toss gently before serving to redistribute the dressing. For the best texture, enjoy within 24 hours. This salad is not suitable for freezing.
Nutrition (per serving)
Calories: 91 kcal • Carbohydrates: 11 g • Protein: 1 g • Fat: 5 g • Fiber: 2 g • Sugar: 9 g
Vitamin A, Vitamin C, potassium, calcium, and iron are present in modest amounts. Values are estimated and will vary depending on ingredient brands and portion sizes.
Additional info
Author: Toni Okamoto
Course: Side Dish
Cuisine: American
Method: No cook
Diet: Vegan
If you try this cucumber peach salad, please leave a star rating and a comment to share how it turned out. Enjoy this fresh summer recipe!