YIELD 6 servings
1 shallot, finely chopped
Kosher salt
1 lemon
2 Tbsp. Katz’s Sauvignon Blanc vinegar or other white wine vinegar

Salad and assembly:
2 lb. mixed heirloom cucumbers, sliced into1/4-inch thick wedges and rounds
1 English hothouse cucumber, halved lengthwise, sliced crosswise
Kosher salt
2 lb. yellow peaches, sliced into 3/4-inch thick wedges
4 oz. mild feta, crumbled
Freshly ground black pepper
Handful of basil leaves, torn if large
Handful of mint leaves, torn if large
1 lemon, halved

Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.
Salad and assembly:
Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.
Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.