This week my Sunday Supper group are using peaches in a variety of recipes both sweet and savory. I’m in the Channel Islands right now where apparently they make no bones about the fact that the peaches are picked too young. The little plastic boxes they are sold in say quite boldly – Ripen At Home. But I think we all know how that turns out. They really don’t taste the same or ripen well at home. Never mind, though, because slightly under ripe peaches are still tasty in salad. If you are fortunate enough to have good peaches, those work too!
Fresh Peach Cucumber Salad
Aside from the mint and parsley, the dressing is a basic vinaigrette so if you have a favorite vinaigrette recipe, by all means use it and just add the herbs to the salad itself.
Ingredients
For the dressing:
Ingredients
For the dressing:
1/4 cup or 60ml extra virgin olive oil
1/8 cup or 30ml good quality white wine vinegar
1/2 teaspoon whole grain mustard
3 tablespoons finely minced fresh mint
1 tablespoon finely minced parsley
1/4 teaspoon sugar
For the salad:
1 English cucumber
4 peaches
1/4 medium purple onion
2 1/2 oz or 70g pea sprouts
Method
Put all the dressing ingredients in a jar. Close the lid tightly and give it a good shake to combine the ingredients. Set it aside at room temperature while you get on with prepping the salad.
Cut your cucumber lengthwise in half, then cut the halves again so you have four long pieces. If the seeds are too juicy, you can but them off and discard. (My dog loves them!) Chop the cucumber into smaller chunks.
Cut the peach off the pit in slices, then cut those into smaller pieces. If you have freestone peaches, you can remove the pit, then slice and cut.
Finely slice your onion.
Add the cucumber, peaches and onion to a large salad bowl. Give the herb dressing another good shake and drizzle on just as much as you need to wet the peaches and cucumbers. You might not use it all. (It’ll keep well in the refrigerator for a week or two.)
Toss to coat.
Add in the pea sprouts just as you are ready to serve and toss again.
Enjoy!
Many thanks to our Peachy Keen host, Sue of Palatable Pastime and our event manager, Renee of Renee’s Kitchen Adventures. Take a look at all the deliciousness we have for you this week!
Starters:
.
1/8 cup or 30ml good quality white wine vinegar
1/2 teaspoon whole grain mustard
3 tablespoons finely minced fresh mint
1 tablespoon finely minced parsley
1/4 teaspoon sugar
For the salad:
1 English cucumber
4 peaches
1/4 medium purple onion
2 1/2 oz or 70g pea sprouts
Method
Put all the dressing ingredients in a jar. Close the lid tightly and give it a good shake to combine the ingredients. Set it aside at room temperature while you get on with prepping the salad.
Cut your cucumber lengthwise in half, then cut the halves again so you have four long pieces. If the seeds are too juicy, you can but them off and discard. (My dog loves them!) Chop the cucumber into smaller chunks.
Cut the peach off the pit in slices, then cut those into smaller pieces. If you have freestone peaches, you can remove the pit, then slice and cut.
Finely slice your onion.
Add the cucumber, peaches and onion to a large salad bowl. Give the herb dressing another good shake and drizzle on just as much as you need to wet the peaches and cucumbers. You might not use it all. (It’ll keep well in the refrigerator for a week or two.)
Toss to coat.
Add in the pea sprouts just as you are ready to serve and toss again.
Enjoy!
Many thanks to our Peachy Keen host, Sue of Palatable Pastime and our event manager, Renee of Renee’s Kitchen Adventures. Take a look at all the deliciousness we have for you this week!
Starters:
- Bourbon & Peach Porkbelly Bites by Girl Abroad
- Cherry-Peach Bruschetta by Dessert Geek
- Grilled Peach Caprese with Blackberry Balsamic by The Crumby Cupcake
- Peach Blueberry Burrata Quesadilla by Grumpy’s Honeybunch
- Peach Gazpacho with Cucumber by Asian in America
- Peach Pancakes with Peach Maple Syrup by Magnolia Days
- Peaches and Cream Crepes by A Mind Full Mom
- Peaches and Cream Smoothie Bowl by Family Foodie
- Brandy Peach Lemonade by Nosh My Way
- Citrus Peach Sangria by Sunday Supper Movement
- Dairy-Free Strawberry Peach Smoothie by Cooking Chat
- Frozen Peach Margarita by Angels Home Sweet Homestead
- Peach and Blueberry Wine Slushies by Cooking with Carlee
- Peach Ginger Bellini by kimchi MOM
- Peach Whiskey Smash by Gluten Free Crumbley
- Trà Đào (Vietnamese Peach Tea) by Curious Cuisiniere
- Ginger Peach Freezer Jam by Peaceful Cooking
- Fresh Peach Cucumber Salad by Food Lust People Love
- Italian Peach Panzanella Bread Salad by The Wimpy Vegetarian
- Peach Caprese Salad with Balsamic Syrup by La Bella Vita Cucina
- Peach, Tomato and Mint Salad by Our Good Life
- Chicken, Peaches, and Arugula on a Focaccia Roll by Hezzi-D’s Books and Cooks
- Easy Peach & Basil Flatbread by My Life Cookbook
- Grilled Peaches and Shrimp Shish Kabobs by The Freshman Cook
- Peach Glazed Pork Chops and Stuffing by Life Tastes Good
- Pork Tacos with Grilled Peach Salsa by Baking Sense
- Roasted Flank Steak with Fresh Peach Pico de Gallo by Culinary Adventures with Camilla
- Any Fruit Custard Pie by Wholistic Woman
- Biscuit Topped Peach Cobbler by Palatable Pastime
- Blueberry Peach Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
- Blueberry Peach Coffee Cake by The Chef Next Door
- Easy Peach Cobbler Minis by April Golightly
- Frozen Peach Cheesecake by Serena Bakes Simply From Scratch
- Gluten Free Peach Apricot Crisp by Desserts Required
- Grilled Peach Melba by Hardly A Goddess
- Honey Almond Ricotta Stuffed Grilled Peaches by She Loves Biscotti
- No-Churn Peach Pie Ice Cream by The Redhead Baker
- Peaches and Cream Cobbler Popsicles by Crazed Mom
- Peaches and Cream Pie by Cooking on the Ranch
- Peach and Pistachio Tart by Caroline’s Cooking
- Peach Sherbet by Cindy’s Recipes and Writings
- Peach Honey Pecan Galette by The Bitter Side of Sweet
- Peach Willy by Monica’s Table
- Roasted Peach and Lime Sorbet by Brunch-n-Bites
- Rustic Peaches & Cream by Cosmopolitan Cornbread
- Simple Peach Cobbler by Where Latin Meets Lagniappe
- Spiked Skillet Peach, Pecan and Blueberry Crumble by From Gate to Plate
- Streusel-Topped Peach Tart by That Skinny Chick Can Bake
- Summer Fruit Pie by Pies and Plots
Pin this Peach Cucumber Salad!
