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This cucumber peach salad is everything you want in a summer side dish – refreshing, simple to make, and ready in just 15 minutes.
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Why you’ll love this family favorite recipe!
Peaches pair perfectly with cucumbers, thinly sliced red onion, and fresh herbs, while a simple lemon vinaigrette ties everything together. Ready in just 15 minutes, it’s a delicious addition to barbecues, picnics, potlucks, or weeknight dinners.
Serve it alongside easy stir-fried vegetables, veggie burgers (like these black bean and bulgar burgers), a sandwich (like this vegan bagel sandwich), or your favorite plant proteins (like this grilled tofu steak, crispy baked tofu, or crispy pan fried tofu)
Because this recipe is made almost entirely with fresh produce, taking a few extra moments to wash your fruits and vegetables properly is an important first step. After all, clean produce is the foundation of every fresh recipe.
Why Use Veggie Wash®?
Before chopping your peaches and cucumbers, give them a thorough cleaning with Veggie Wash®. While many people rinse produce with water, water alone may not effectively remove waxes, dirt, pesticide residues, and handling residue that can remain on fruits and vegetables.
Veggie Wash® is specially formulated to help remove these residues using naturally derived ingredients from citrus, corn, and coconut. It’s vegan, phosphate-free, kosher, free from parabens and harsh surfactants, and leaves no aftertaste—so you can enjoy the fresh flavors of your produce with confidence.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
- Choose peaches that are ripe but still slightly firm. They should be sweet and juicy while holding their shape after being diced.
- English cucumbers are an excellent choice because they have thin skin, fewer seeds, and a crisp texture that pairs beautifully with the peaches.
How to Make Cucumber Peach Salad
Step 1: Properly wash peaches and cucumbers with Veggie Wash®.
Step 2: In a large serving bowl, combine the peaches, cucumbers, red onion, basil, and mint if using. In a small bowl or jar, whisk together the olive oil, lemon juice, maple syrup, salt, and black pepper.
Step 3: Pour the dressing over the salad and gently toss until evenly coated.
FAQs
Yes! You can prepare the ingredients and dressing separately up to one day in advance. Toss everything together just before serving to keep the cucumbers crisp and the peaches fresh.
The lemon juice in the dressing helps slow oxidation and keeps the peaches looking fresh. For the best appearance and flavor, serve the salad shortly after preparing it.
Not necessarily. English and Persian cucumbers have thin, tender skins that don’t require peeling. If using regular garden cucumbers with thicker skin, you may prefer to peel them first.
Serving Suggestions
This cucumber peach salad is a refreshing side dish that pairs well with a variety of summer meals. Serve it alongside white bean burgers, grilled tofu steak, barbecue tempeh, cauliflower wings, or buffalo tofu sandwiches for a light and nutritious addition to your plate.
Storing Tips
Store leftover cucumber peach salad in an airtight container in the refrigerator for up to 2 days.
The cucumbers and peaches will release some liquid as the salad sits, so give it a gentle toss before serving again.
For the freshest texture, enjoy the salad within the first 24 hours. This recipe is not suitable for freezing.
More Vegan Salad Recipes
Vegan Lunches
Vegan Broccoli Salad
Vegan Lunches
Mango Black Bean Salad
Vegan Lunches
Mixed Bean Salad
Vegan Appetizers
Cucumber Dill Salad
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Cucumber Peach Salad
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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 sugar maple syrup, or agave
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Properly wash all your produce for the recipe with Veggie Wash®
- In a large serving bowl, combine the peaches, cucumbers, red onion, basil, and mint if using.
- In a small bowl or jar, whisk together the olive oil, lemon juice, maple syrup, salt, and black pepper.
- Pour the dressing over the salad and gently toss until evenly coated.
- Taste and adjust the seasoning as needed.
- Serve immediately or refrigerate for up to 1 hour before serving.
Notes
- Choose peaches that are ripe but still firm enough to hold their shape.
- English cucumbers work especially well because they have fewer seeds.
- For extra protein, add a drained can of chickpeas.
- For a more substantial side dish, add 1 cup cooked and cooled quinoa.
- A sprinkle of chopped pistachios or toasted almonds adds a nice crunch.
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