Easy Cucumber, Peach, and Basil Salad

EntertainingSaladSide DishBasilCucumberPeach

Cool, crunchy cucumbers combined with sweet, juicy peaches and dressed in a peppery basil vinaigrette is a great way to make the most of summer and all its gorgeous flavors. This refreshing salad is easy to make and goes great with grilled meat.

Photography Credit: Kalisa Marie Martin

Salads are a great way to celebrate the season and are especially refreshing on hot summer days. This peach and cucumber salad has a simple set of ingredients that play off of each other in a fun way.

The black pepper and lime in the basil vinaigrette add a brightness and layer of complexity that gives this dish the perfect balance of sweet and savory.

This quick and easy salad is delicious on its own but also pairs wonderfully with savory meats, adding a cool and zesty bite to whatever it’s served alongside. You’ll quickly see why this unexpected combination just works.

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First, cut the fruit in half, lengthwise, slicing all the way around the pit using the indent as a guide. Hold each half of the cut fruit and twist in opposite directions.

With ripe fruit, this action should help separate the halves easily. If not, use your hands to pull the halves apart. If you have a Cling-Free or Freestone Peach, you’ll be able to remove the pit easily. If not, use a spoon to dig it out.

Summer peach and cucumber salad in a bowl with a serving spoon. A blue linen is to the right and peaches, limes and basil are to the left of the bowl.


English cucumbers are ideal for this recipe because they’re nearly seedless and have thin skins. Sometimes you will see English cucumbers sold wrapped in plastic. They are also called seedless or burpless cucumbers.

Persian cucumbers are often sold as mini cucumbers. They would be a good replacement for English cucumbers, however, you’d need two to three Persian cucumbers to one English cucumber, due to the size. With either variety, you wont need to peel them as they both have thin skin.

If you happen to have regular slicing cucumbers and would like to use those, just peel the skin, slice them in half, and scoop out the seeds so they don’t water down the salad. From there, you can chop them into chunks. 


This salad is incredibly versatile. You can make simple swaps for almost every ingredient. The idea is just to have fun with it!

  • Swap the basil in the vinaigrette out for mint, cilantro, or tarragon.
  • If you don’t have peaches, try nectarines or plums.
  • No cucumbers? Try leafy greens and whatever crunchy vegetables you have on hand, like fennel or even string beans.
  • For a spicy kick, swap the subtle black pepper for a few slices of jalapeño.
  • If you’d like to add cheese, try briny feta or creamy goat cheese.

Close up of a bowl of peach and cucumber salad.


If you need to make this ahead, prepare the dressing and the cucumbers (but not the peaches), and store them separately. Wait to dress the salad until just before you’re ready to serve. This salad is best enjoyed immediately as, over time, the peaches will oxidize and turn brown and the cucumber will release water, diluting the flavorful dressing.


The freshness and acidity of this salad pair well with just about any grilled meats: chicken, steak, even burgers! Simple grilled fish like trout or salmon or seafood are also complemented by this flavorful combination.

Really, this salad doesn’t need accompaniment and is also perfect as a stand-alone afternoon snack or light lunch.

A forkful of peach and cucumber salad with a black pepper basil vinaigrette above a plate of the salad with slices of bread next to it.


Easy Cucumber, Peach, and Basil Salad Recipe

  • Prep time: 15 minutes
  • Yield: Serves 4

Blending this vinaigrette in a food processor allows all of the ingredients to disperse most evenly. While the dressing may be whisked by hand instead, the flavors will not be as pronounced.


  • 1 (12-14-inch) English cucumber, cut into 1-inch chunks
  • 2 fresh peaches, cut into 1-inch chunks

For the vinaigrette:

  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon white wine vinegar
  • Zest of one lime
  • 1 tablespoon fresh-squeezed lime juice
  • 1 tablespoon honey
  • 4 large fresh basil leaves, plus more for garnish
  • 1/8 teaspoon salt or to taste
  • 1/8 teaspoon black pepper, or to taste


1 Prep the vegetables: Add the chopped peaches and cucumbers to a large bowl.

Summer peach and cucumber salad is mixed with a spoon.

2 Make the vinaigrette: In the bowl or a mini food processor or blender, combine the oil, vinegar, lime zest and juice, honey, basil, salt and pepper. Pulse until the basil is finely chopped and the vinaigrette is completely emulsified.

Ingredients for black pepper basil vinaigrette are being poured into the bowl of a food processor. Food processor with black pepper basil vinaigrette to make a healthy summer peach and cucumber salad.

3 Dress the produce: Pour the vinaigrette over the peach and cucumber mixture. Stir to coat evenly.

The bowl of a food processor with black pepper basil vinaigrette is being poured over a bowl of chopped cucumbers and peaches. Hands holding a spoon and mixing chopped cucumbers and peaches to make a refreshing summer salad made with peaches and cucumbers.

4 Serve: Transfer to a serving platter, garnish with torn basil leaves and serve immediately.

A plate of peach and cucumber salad with a black pepper and basil vinaigrette pooling on the plate.

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Kalisa Marie Martin

Kalisa Marie Martin is a classically-trained chef with a background in food science and nutrition, based in the Philadelphia area. She shares her unique perspective on food with the world at Kalisa Marie Eats. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving.

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4 Comments / Reviews

No ImageEasy Cucumber, Peach, and Basil Salad

Did you make it? Rate it!

  1. KRD

    Loved it! Might try nectarines as well! Light and refreshing .


  2. carol allen

    Something different on the dinner table! My husband and I both loved it. I served it with spare ribs and sweet potatoes. OMG Sooo good! Would be a lovely thing to add to a buffet (if we’re ever able to have such gatherings again.) I folowed the reciped pretty closely. I used toasted walnut oil along with olive oil, subbed brown rice syrup for honey, and added fresh mint leaves along with the basil leaves at the end. ( I think the mint added a lot; I highly recomend it if you have any.) I love all the tips and suggestions. Maybe next time I make it I’ll add feta or chèvre. Thanks for shaking up my cooking a little bit!


  3. Kim

    Made this with plums and a jalapeno pepper, and it was delicious! Thank you for this unique and fresh recipe!


  4. Franny

    What a great, simple recipe! We used nectarines and white peaches. Dressing was perfect. This will be on our summer rotation!


Summer peach and cucumber salad in a bowl with a serving spoon. A blue linen is to the right and peaches, limes and basil are to the left of the bowl.Easy Cucumber, Peach, and Basil Salad