Summer into Fall: Peach-Cucumber Salad with Citrus & Sumac

A vibrant Peach-Cucumber Salad with citrus, sumac, and herbs—refreshing, simple, and perfect for the summer-to-fall transition.

Summer into Fall: Peach-Cucumber Salad with Citrus & Sumac

As the golden days of summer begin to soften into the crisp edges of fall, I find myself reaching for recipes that bridge the seasons. This Peach-Cucumber Salad with Citrus & Sumac does exactly that—light and refreshing enough for warm afternoons, yet layered with bright herbs and a tangy spice that hint at the richer flavors of autumn ahead. Juicy peaches, cool cucumbers, and creamy avocado are tossed with a citrusy dressing, while basil and mint add a burst of garden freshness. It’s the kind of dish that feels just as at home on a sunny patio as it does on a cozy September evening.

What really makes this salad pop is the addition of sumac, a tangy Middle Eastern spice with a lemony brightness that enhances the sweet peaches and balances the creamy avocado. It may sound exotic, but it’s easy to find in most spice aisles or online, and once you try it, you’ll want to sprinkle it on everything. Best of all, this recipe comes together in minutes with just a handful of late summer produce. I’ve already made it three times in the past two weeks—it’s that flavorful, that simple, and that perfect for savoring every last juicy peach of the season.

Enjoy!

What Ingredients Do I Need?

• Seasoned rice vinegar – this gives the dressing a gentle tang with just the right touch of sweetness.

• Fresh lime juice – a splash of citrus that makes everything taste brighter.

• Sumac – the secret ingredient! It’s tangy, lemony, and brings a little something special you won’t get from lemon juice alone.

• Kosher salt – simple, but it pulls all the flavors together.

• Extra-virgin olive oil – smooth and rich, it mellows out the acidity for the perfect balance.

• Persian or English cucumbers – cool, crisp, and refreshing with every bite.

• Ripe peaches – juicy, sweet, and the absolute essence of late summer.

• Avocado – creamy and buttery, it adds a little luxury to this simple salad.

• Fresh basil leaves – fragrant and slightly peppery, they keep things lively.

• Fresh mint leaves – cool and bright, mint adds that extra refreshing finish.

Substitutions & Variations

If you don't have any ingredient or would like to switch up some of the flavor I've put together some great ideas for you below:

• Peaches: Can’t find ripe peaches? No problem—nectarines or even firm mango chunks work beautifully.

• Cucumbers: If Persian or English cucumbers aren’t available, a regular cucumber will do—just peel and remove the seeds if you like.

• Herbs: Feel free to mix it up! Cilantro, tarragon, or even a little dill can give the salad a new twist.

• Sumac: No sumac? A squeeze of lemon zest or a tiny dash of lemon juice can mimic that bright, tangy flavor.

• Avocado: If you want it lighter, skip the avocado or swap it for chunks of fresh mozzarella or feta for creaminess.

• Dressing tweaks: Play with the citrus—orange or grapefruit juice can add a subtle sweetness and a fun twist on the classic lime.

Kitchen Tips & Notes

• Prep ahead: You can slice the cucumbers and chop the herbs a few hours in advance. Just keep them refrigerated until you’re ready to toss the salad.

• Peach selection: Look for peaches that are slightly soft to the touch—they’ll be juicier and sweeter in the salad.

• Dressing: Whisk the dressing just before serving for the freshest flavor. If you make it ahead, give it a quick shake or stir.

• Mix gently: Avocado bruises easily, so fold it in last and handle the salad gently to keep everything looking beautiful.

• Serving ideas: This salad is fantastic on its own, but it also pairs wonderfully with grilled chicken, fish, or a light grain bowl for a complete meal.

• Make it fancy: For a fun twist, sprinkle a handful of toasted nuts or seeds on top—almonds, pepitas, or pistachios all work nicely.

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Lemon Cream Gelato in Minutes – Williams-Sonoma Starter Taste Test

 

Craving gelato without the fuss? I put the Williams-Sonoma Lemon Cream Gelato Starter to the test—see how it tastes, how easy it is to make, and if it’s worth the splurge.

Lemon Cream Gelato in Minutes – Williams-Sonoma Starter Taste Test

Earlier this summer, I attended a cooking class at Williams Sonoma where they were showcasing some of their seasonal products. The store was full of bright, summery flavors and inspiration, but one item in particular caught my eye—the Lemon Cream Gelato Starter. I’ve made my fair share of custard-style ice creams and classic American churns, but gelato has always felt like a bit of a mystery to me. When I spotted this shortcut, I thought, why not give it a try?

This post isn’t so much a step-by-step recipe as it is a review of the product itself, though I’ll share the simple instructions for using the starter below. Think of it as my honest take on whether this jar of mix  really results in a creamy, citrusy gelato experience.  If you’ve ever been tempted by the idea of homemade gelato but hesitant to tackle it from scratch, this just might be the product for you! 

Enjoy!

The Difference Between Gelato and Other Ice Creams

What is gelato anyway? I’ll admit, I’m pretty new to the world of gelato, having mostly stuck to custard-style ice creams and classic American churns. At first, it all felt a little mysterious—but here’s the gist: gelato is creamier, denser, and often a little more flavorful than regular ice cream.

The main differences are pretty simple. Gelato usually has less fat because it’s made with more milk and less cream, and it’s churned more slowly, which keeps it dense and silky. Traditional gelato makers are designed to do this slow churning, but you don’t need a fancy machine at home. A standard ice cream maker will still give you a smooth, creamy result, especially when using a ready-made starter like this one.

Gelato vs. Ice Cream: What You Need to Know

• Fat & Texture: Gelato uses more milk and less cream → lighter but still creamy.

• Churning: Gelato is churned slowly → dense, silky, and smooth.

• Serving Temp & Flavor: Served at a slightly warmer temperature → melts in your mouth and packs flavor. Less air and fat means the taste really comes through.

• Machine Tip: Traditional gelato makers are designed for slow churning, but don’t worry—you don’t need one. A regular ice cream maker works just fine, especially if you’re using a starter like this one.

Williams-Sonoma Gelato Starter (Lemon Cream) Review

Product overview

When I spotted Williams-Sonoma’s Gelato Starter in the Lemon Cream flavor, I was curious to see how easy it could make homemade gelato. You'll receive two individual packets in the container which allows you to make two separate 1 quart batches.  The starter is premixed, but you’ll still need to add heavy cream and half-and-half to complete the base. The flavor profile promises a bright, citrusy lemon balanced with creamy vanilla—perfect for a refreshing summer dessert that still feels indulgent.

I’ll admit, I’m not a gelato expert, but I do love a creamy, smooth scoop. What I immediately appreciated about this starter was the convenience: it takes the guesswork so you can focus on the fun part—churning and tasting. For anyone who wants to enjoy homemade gelato without spending hours in the kitchen, this Lemon Cream starter feels like a shortcut that doesn’t compromise on flavor or texture.

What I Liked

1. Ease of Use
   The starter is wonderfully straightforward—I hand whisked heavy cream, half-and-half, and the mix, and then put the bowl in the refrigerator to chill for for 4 hours.  Then it was ready for churning. Perfect for anyone who wants to enjoy homemade gelato without a lot of prep or guesswork.

2. Creamy Texture
   The texture was incredibly smooth and creamy, unlike a lot of homemade ice creams. I was honestly astonished at how silky it was, even after freezing. Every spoonful felt indulgent without being heavy.

3. Balanced Flavor
   The lemon flavor is very prominent, but blending it with the milk and cream softens it into a more mellow, rounded taste. It’s bright and refreshing without being sharp or overpowering—just the right balance for a summer treat.

What Could Be Better

Honestly, there’s very little I would change about this gelato starter—I absolutely loved the final result. It’s convenient, easy to use, and produces a creamy, flavorful gelato that tastes like something you’d find in a gelateria. The only thing to note is that it’s a bit of a splurge compared to making gelato from scratch, but if you value convenience and a high-quality, homemade-style gelato experience, it’s worth every penny.

Tips for Getting the Best Result

• Boost the Lemon: If you like a little extra zing, adding a touch of fresh zest can brighten things up beautifully.

• Chill Before Churning: Letting the base rest in the fridge for a few hours—or even overnight—helps the gelato achieve that perfectly smooth texture.

• Don’t Overthink the Machine: I only have a regular ice cream maker without a gelato setting, and it worked perfectly. Whether you have a dedicated gelato machine or a standard one, you’ll still get wonderfully smooth, creamy results—just follow the starter instructions and enjoy the process.

• Add a Fun Twist: This Lemon Cream base is a perfect canvas for mix-ins—fresh berries, chopped pistachios, or a crumble of shortbread cookies take it to the next level without extra fuss.  I'm definitely going to try the shortbread cookie crumbles in my next batch!

Final Thoughts

Is it worth the buy? Yes!

I really enjoyed making gelato with the Lemon Cream starter—it was creamy, flavorful, and incredibly satisfying without requiring hours in the kitchen. I love how convenient it is while still producing a high-quality, homemade-style gelato. I would definitely buy this again to try some of the other flavors Williams-Sonoma offers, like Pistachio, Stracciatella, Mixed Berry, Chocolate Hazelnut, and Cappuccino. If you’re a gelato lover—or just curious to try making it at home—this starter makes it easy, fun, and delicious.

What Items Do I Need?

• Ice cream maker (this is mine)

• Mixing bowl

• Whisk for stirring

• Liquid measuring cups

• Williams-Sonoma Lemon Cream Gelato Starter

• Ice Cream Container

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    RECIPE IS DOWN BELOW👇     

Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing

This Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing is a 30-minute dinner wonder—fresh, healthy, and perfect for easy outdoor dining.

Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing

There are certain meals that just feel like summer, and this one has been on repeat in my kitchen for the past few weeks.  Bright, bold, and bursting with color, this Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing is the definition of a warm-weather dinner. It’s quick enough for weeknights, refreshingly light for warm evenings, and bursting with fresh flavors that practically beg you to dine alfresco and linger until the last golden rays of sunset fade away.

“Fresh, vibrant, and on the table in just 30 minutes—my go-to late-summer dinner.”

What I love most about this dish is how it balances ease with elegance. In just 30 minutes, you get juicy spiced chicken, a crisp bed of peppery arugula, sweet cherry tomatoes, crunchy bell peppers, and hearty chickpeas—all tied together with a silky, tangy cilantro dressing. It’s a healthy meal that never feels like you're eating "healthy".  This meal will satisfy every time.  

Enjoy!

What Ingredients Do I Need?

• Red onion
• Boneless, skinless chicken breasts
• Lime (zest and juice)
• Fresh cilantro
• Plain Greek yogurt
• Baby arugula
• Chickpeas (garbanzo beans)
• Orange bell pepper
• Cherry tomatoes

Pantry Items

• White wine vinegar
• Honey
• Ground cumin
• Garlic powder
• Smoked paprika
• Black pepper
• Salt
• Extra virgin olive oil

Substitutions and Variations

Substitutions

Want to switch things up or accommodate what you have on hand? These easy swaps let you keep the salad fresh and flavorful without missing a beat:

• Chicken → shrimp, salmon, or steak

• Greek yogurt → dairy-free yogurt or sour cream

• Arugula → baby spinach, mixed greens, or kale

• Chickpeas → white beans or black beans

• Honey → sugar

Variations

Feeling adventurous? Try one of these tweaks to elevate the salad or give it a seasonal twist that keeps it exciting all summer long:

• Add fruit → sliced peaches, nectarines, or avocado

• Spice it up → chili flakes or cayenne in the spice rub

• Add crunch → toasted almonds, pumpkin seeds, or pepitas

• Make it a grain bowl → serve over quinoa, farro, or brown rice

Kitchen Tips & Notes

• Prep Ahead: We are doing a quick pickling of the onion in this recipe.  You can do this a few hours in advance if you like.  The dressing may also be made in advance and refrigerated until serving.

• Chicken Cooking: For evenly cooked cutlets, pound to ½-inch thickness before seasoning.

• Dressing Consistency: Adjust water 1 tsp at a time to reach your ideal drizzle.

• Serving Tip: Let the salad sit for 5 minutes after tossing to allow flavors to meld.

    "Set the Mood"    

Imagine a warm late-summer evening: the air tinged with the scent of fresh herbs and grilled chicken. A chilled glass of white wine in hand, soft sunlight dancing on the table, and the gentle hum of conversation. 

This salad is light yet hearty, colorful, and bursting with fresh, vibrant flavors that make outdoor dining feel effortless and indulgent. Perfect for a casual weeknight, a small gathering, or simply a moment to savor the season.

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