Spinach, Cucumber & White Peach Salad with Tropea Onion

This is the salad to make while the peaches are fragrant and the cucumbers are still cold. The fruit brings sweetness, Tropea onion brings a gentle bite, and feta turns the whole bowl into lunch.

Serves 4 · 20 min total

Ingredients

• 5 oz spinach
• 2 cucumbers, thinly sliced
• 2 ripe white peaches, cut into wedges
• 1/2 Tropea onion, very thinly sliced
• 4 oz feta, crumbled
• 1/4 cup torn mint leaves, optional
• 3 tbsp olive oil
• 1 1/2 tbsp lemon juice
• 1 tsp maple syrup or honey
• Kosher salt and black pepper

Instructions

1. Whisk olive oil, lemon juice, maple syrup or honey, a pinch of salt, and black pepper in a large bowl.
2. Add the sliced onion and let it sit in the dressing for 5 minutes to soften its bite.
3. Add spinach and cucumbers and toss lightly. Fold in the peaches, feta, and mint so the fruit stays intact.
4. Taste for salt and serve immediately.

From the farm

Keep every component cold until the last minute. The contrast between crisp cucumber, soft peach, and salty feta is the point.