• 2 large limes, divided • 1/2 small red onion, thinly sliced • 1 1/4 teaspoons granulated sugar, divided • 3/4 teaspoon kosher salt, divided, plus more to taste • 1 clove garlic, finely chopped • 1/4 cup packed finely chopped fresh cilantro leaves, plus whole leaves and tender stems for serving • 1/4 cup olive oil • 1 medium head butter lettuce (about 1 pound), such as Boston or Bibb, chopped • 2 Persian cucumbers, or 1 medium English cucumber, thinly sliced • 6 ounces multi-colored cherry tomatoes (about 1 cup), halved • 2 large ripe peaches, pitted and sliced • 4 ounces feta cheese, crumbled • 1/4 cup roasted, salted pumpkin seeds (pepitas) • Freshly ground black pepper
Grate the zest of 1 large lime finely. In a small bowl, add 1 teaspoon of the zest and reserve the rest of the zest for the salad topping. Juice the lime and add 1 tablespoon to the bowl. Step 2
Add 1/4 teaspoon of the sugar and 1/4 teaspoon of the salt. Add half of the red onion slices and toss to coat. Set aside for at least 15 minutes. Step 3
Add the following to another small bowl: juice from the remaining 1 1/2 limes, garlic, 1/4 cup cilantro, 1/4 cup olive oil, 1 teaspoon sugar, 1/2 teaspoon salt. Whisk to combine. Step 4
In a large salad bowl, add lettuce, cucumbers, cherry tomatoes, peaches, and feta cheese. Step 5
Garnish the salad with pumpkin seeds, onion (discard the remaining liquid), lime zest, and additional cilantro. Drizzle the dressing over the salad and add salt and pepper to taste.