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Maya

Spicy Peach Cucumber Salad

A refreshing sweet-and-spicy salad made with juicy peaches, crisp cucumbers, and a bold sesame-chili dressing, finished with fragrant Thai basil.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian-Inspired
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe peaches, thinly sliced
  • 1 large English or Persian cucumber, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon red chili flakes, adjust to taste
  • 2 tablespoons fresh Thai basil leaves, torn
  • pinch of salt
  • lime zest or juice, optional
  • drizzle of honey, optional
  • black sesame seeds, optional for garnish

Equipment

  • small bowl for dressing
  • large bowl for tossing salad
  • knife

Method
 

  1. Slice the peaches and cucumber into uniform 1/8-inch slices for best texture and flavor absorption.
  2. In a small bowl, whisk together the rice vinegar, toasted sesame oil, red chili flakes, and salt until well combined.
  3. Taste the dressing and adjust if needed with a splash of lime juice for brightness or a drizzle of honey to mellow the heat.
  4. Place the sliced peaches and cucumbers in a large bowl.
  5. Pour the dressing over the fruit and vegetables and gently toss until evenly coated.
  6. Let the salad sit for at least 10 minutes to allow the flavors to meld.
  7. Just before serving, tear the Thai basil leaves and scatter them over the salad.
  8. Garnish with black sesame seeds if desired and serve chilled or at cool room temperature.

Notes

Use ripe but firm peaches for the best texture and sweetness. English or Persian cucumbers are preferred because they have fewer seeds and thinner skins. Adjust the chili flakes based on your spice preference. For a flavor variation, substitute nectarines or mangoes for the peaches. Tear basil by hand instead of cutting to prevent bruising and preserve flavor.