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Cucumber and Peach Salad with Herbs

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

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