Marinated Cucumber & Peach Salad

May 31, 2016

We were thrilled to have Jesse Goldstein (aka, The Food Sheriff) host our June Edible Kitchen back in 2015. He demonstrated this sprightly salad that’s perfect with roasted chicken, grilled steak or salmon, burgers, and even as a vegetarian main with the addition of fresh mozzarella. The 2015-16 Edible Kitchen was held at the Nashville Farmers Market with a rotating roster of local chefs cooking a dish with in season produce form the market.

Ingredients

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

Preparation

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.