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Savory Peach and Cucumber Salad

Savory Peach and Cucumber Salad


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This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe. This recipe is from Kismet in LA.

Ingredients

  • 1 tablespoon plus ¼ cup olive oil
  • ½ teaspoon coriander seeds
  • 1 serrano chile, finely grated
  • 1 garlic clove, finely grated
  • 3 tablespoons finely chopped parsley
  • 3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving
  • 3 tablespoons (or more) fresh lemon juice
  • 2 medium Persian cucumbers, cut into 1-inch pieces
  • 4 medium yellow peaches, cut into 1–1½-inch pieces
  • 1 avocado, cut into 1-inch pieces
  • 1 teaspoon toasted sesame seeds

Special Equipment

  • A spice mill or mortar and pestle

Recipe Preparation

  • Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.

  • Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.

  • Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.

  • Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.

Recipe by Sara Kramer, Kismet, LA

Nutritional Content

Calories (kcal) 400Fat (g) 31Saturated Fat (g) 5Cholesterol (mg) 0Carbohydrates (g) 28Dietary Fiber (g) 8Total Sugars (g) 16Protein (g) 9Sodium (mg) 10Reviews SectionI LOVE this salad! But sometimes it's just too much effort to make it with all those herbs and spices. I find that throwing together some peaches, cucumbers, avocado, cilantro, and a little lemon/lime juice is 20% of the work with 80% of the flavor. Such a good combination though.

2 Sweet & Savoury Salad Recipes to Get You Through the Summer

There is nothing quite like a cooling salad to refresh your senses during the summer. Rather than tucking into a hot dinner, salads are a great way of cooling your body temperate down as well as getting in loads of vitamins and minerals that will make you feel rejuvenated.

What's more, with the amazing variety of herbs and spices available, you can jazz up salads to be extremely tasty and exciting and even make a meal of them by serving them with rice or bread. We have put together two recipes for sweet and savoury salad ideas to get you started.


Great Cucumber Salad Recipes

Here’s a round up of 6 great cucumber salads from sites I love and trust. They are all super-refreshing and light.

And the 7th is my own recipe combining firm-ripe peaches with cucumbers for a Thai-inspired salad.

It’s super refreshing and satisfying for an August lunch or light dinner. Pair it with something from the grill, especially halibut, shrimp or chicken.

It tastes even better outside! Join me.

What are you making with the summer bounty of cucumbers? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.


The Best Cucumbers for Salad

English cucumbers are ideal for this recipe because they’re nearly seedless and have thin skins. Sometimes you will see English cucumbers sold wrapped in plastic. They are also called seedless or burpless cucumbers.

Persian cucumbers are often sold as mini cucumbers. They would be a good replacement for English cucumbers, however, you’d need two to three Persian cucumbers to one English cucumber, due to the size. With either variety, you won ’ t need to peel them as they both have thin skin.

If you happen to have regular slicing cucumbers and would like to use those, just peel the skin, slice them in half, and scoop out the seeds so they don’t water down the salad. From there, you can chop them into chunks.


Reviews

Made this according to the recipe. Used unpeeled peaches. Great Summer salad. Still great flavor 2 days later. Note add herbs to individual salads if anticipating leftovers. Herbs go dark by next day. Paired great with broth based mushroom soup & chicken sausage. Permanently in my recipe box.

I made this salad several times last year. It was always a hit. The flavors are fantastic. Will make it again and again.

Not a review, rather a question: how far in advance would you think this could be made? I'm heading to a potluck barbecue and this sounds like a wonderful option for a side dish to BBQ!

This was a big hit with my summer lunch guests, as a substantial side to grilled salmon. It's particularly good with slightly underripe peaches, so they don't fall apart and are a bit starchy--not ideal in a peach you're eating by hand, but perfect for this. No, it does not need oil -- why underrate a recipe just because you don't understand it?

This recipe was unexpectedly really delicious. The crispness of the cucumbers mixed with the sweetness of the peaches and tartness of the feta goes really well together. And the shallot dressing is the cherry on top! I used just English cucumbers for all the cucs. And I didn’t have white wine vinegar so I used red—it was still good! Perfect summer salad that looks fancier than it is to make. You can easily change this recipe. I bet sliced grapes or even really good avocado would be a nice addition.


Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Tomato Cucumber Salad With Feta

"Cucumbers, tomatoes, red onion, and feta cheese combine to make one flavorful, crisp summer salad. It's a quick, easy, and healthy side dish for holidays or cookouts. This tomato cucumber salad with feta is light, refreshing, and perfect for summer gatherings. The best part, aside from the flavor, is that it all comes together in under 10 minutes! Though this salad is best served fresh, you can store it in an air tight container kept in the refrigerator for around 3 days. "

Cooking Vessel Size large mixing bowl, chef knife

Ingredients

  • 4 Vine Rpe Tomatoes
  • 1 Cucumber
  • 1 Red Onion
  • 4 tablespoons Olive Oil
  • 2 teaspoons Coarse Sea Salt
  • 2 teaspoons Freshly Ground Black Pepper

Slice the cucumbers into decent sized wedges, slice the cucumber into quarter-inch thick slices, and slice the red onion into thin half moons.

Visit https://amandascookin.com/tomato-cucumber-salad-with-feta/ for full printable recipe.

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No worries! Making Amlou is easy and requires minimal ingredients, you can see how you can make one here. However if you are in a rush, you can simply add one tbsp of almond butter, one tbsp of olive oil, and one tbsp of honey. Mix everything as explained in the recipe card below.

In this recipe I used moderately ripe peaches. You can tell if a peach is moderately ripe by gently squeezing into a peach if it feels too soft then it’s too ripe. If it’s hard then it’s not ripe enough. A Moderately ripe peach varies in between!


The Best Savory Summer Fruit Salads

Brighten up your week with these sweet-savory summer fruit salad recipes, all packed with summer’s finest—fresh berries, juicy melon and ripe peaches. A host of vibrant, refreshing combinations to see you through the entire season.
By Lauren Amundrud

Jessica Merchant

Avocado-Strawberry Salad with Toasted Pine Nuts

Incredibly simple, this salad is a meal unto itself. See the recipe.

Camille Styles

Watermelon and Grilled Cheese Salad

Juicy watermelon and salty cheese make for a lovely marriage of savory and sweet. See the recipe.

Mark Boughton

Peach and Prosciutto Salad

Another savory-sweet powerhouse, juicy peaches and salty prosciutto are delightful served atop crisp greens. See the recipe.

Mark Boughton/styling: Teresa Blackburn

Watermelon, Tomato and Cucumber Salad

Incorporate all the flavors of summer in this delicious side salad starring an entire garden-fresh haul. See the recipe.

Erin Gleeson

Nectarine and Tomato Salad

Crisp red onion provides a spicy bite to contrast fresh tomatoes, nectarines and herbs. See the recipe.

Teresa Blackburn

Bok Choy Peanut Pineapple Salad

Sweet, sour, savory and spicy—this Asian-inspired combo hits all those flavor notes. See the recipe.

Jessica Merchant

The Chef Making Strides at Mokyo

Lick the Salad Plate Clean

Slices of mango, avocado and red onion star in this salad, while pine nuts lend a rich, buttery finish. See the recipe.

Jessica Merchant

The Peach State Grilled Salad

Grilled peaches and onions, bacon and goat cheese come together to form an incredibly flavor-packed main dish salad. See the recipe.

Mark Boughton Photography / styling by Teresa Blackburn

Blueberry Farro Salad

Peak-season blueberries give this flavorful dish an extra little burst of sweetness to balance its cumin and coriander-spiced base. See the recipe.

This article has been posted with permission and originally appeared as, “12 Fruit-Studded Salads for Summer” on Relish.


Cucumber, Peach and Avocado Salad

Build this salad on the plate, from the bottom up. Begin with the cucumbers and layer with peach slices, avocado cubes, pickled onions, feta, and chili rounds. Drizzle with olive oil and fresh lime juice. Finish the salad with fresh lime zest, torn herbs, dukkah, salt, and pepper.

Bring vinegar, coriander, and honey to a simmer. Turn the heat off and pour the liquid over the sliced red onion. Allow the onion to pickle for 15 to 20 minutes. Store in an airtight container for 2 days.

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