Cucumber and Peach Salad

Inspired by a recipe for cucumber and peach salsa and my recent trend towards fruit with pepper, I added a Japanese flair and served this salad at a dinner party last week with Eric Gower, author of the Breakaway Japanese Kitchen.
Cucumber and Peach Salad
Makes about 6 cups
4 Japanese cucumbers
3 peaches
1/4 cup pistachios
3 leaves shiso
1/2 bulb myoga
1 or 2 limes, juiced
1/2 tsp yuzu vinegar
salt and pepper to taste
Peel and chop the cucumbers and peaches into bite-sized pieces. Mince the shiso and myoga, whisk together with lime juice and yuzu vinegar. Pour over salad. Toss in the nuts. Season with salt and plenty of freshly crushed black pepper.
Note: if using American cucumbers, two should be enough. You may want to de-seed them, though.