The Edible Kitchen: Marinated Cucumber & Peach Salad

We were thrilled to have Jesse Goldstein (aka, The Food Sheriff) host our June 4th Edible Kitchen where he demonstrated this sprightly salad. It's perfect with roasted chicken, grilled steak or salmon, burgers, and even as a vegetarian main with the addition of fresh mozzarella. Edible Kitchen Demos are every first and third Saturday at 10 am and 11 am under the farm shed at the Nashville Farmers' Market.
May 31, 2016


1. Wash, half and seed the cucumber (and peel if necessary). Slice the cucumbers into thin slices (or get thin strips with a potato peeler) and place in a bowl. Half the peaches, remove the pit and slice into 1/4 inch slices. Add the sliced peaches, onion and salt to the bowl with the cucumbers and toss to combine. Set aside.

2. Heat remaining ingredients in a saucepan until simmering and pour hot liquid over the cucumber-peach mixture. Toss to combine and refrigerate 4 hours or overnight.

Watch Jesse's top tips for preparing this salad!

See our other Edible Kitchen recipes: Strawberry Shortcake by Audra Dykes, and Ultimate Spring Salad by McKel Hill. And the schedule for the Nashville Farmers' Market.

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McKel Hill's Ultimate Spring Salad

Here is a sprightly salad that makes the most of the season. Add chicken, shrimp or salmon to make it a main dish and definitely sprinkle on some goat cheese. It comes to us by way of McKel Hill. A...


  • 3-4 peaches, washed
  • 1 large cucumber
  • 1/4 cup thinly-sliced purple onion
  • 1 teaspoon sea salt
  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 2 tablespoons honey
  • freshly ground black pepper to taste
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