If you’re using wild rice, which I would highly recommend, get it cooking now. It can take a while, around 50 mins, but the texture and chew complement the salad really well so I highly recommend. Just follow whatever the packet cooking instructions tell you to do.

You can also go ahead and get your chicken cooking, either on the grill or in a cast iron. I recommend just a bit of oil and salt. Let it rest for about 10 mins and slice up. I like this room temp over the salad.

To make your dressing combine the vinegar, shallot, thyme, salt, pepper and sugar together. Give them a quick stir to make sure the salt and sugar are completely dissolved, then mix in your oil.

To make the salad toss together your cucumbers, peached and a generous bit of your dressing. I like to plate the salad on a bed of the wild rice, topped with some chicken, another generous drizzle of dressing and then scatter some fresh herbs on top. In this case it was some small Greek basil, more fresh thyme and some mint. A little flakey salt, fresh prepper and you’re done!