I have no story for you. It’s too hot. The sun has melted my brain. But I do have a salad for you. A glorious one in fact. Simple. Different. Tasty. Peachy cucumber salad. Ever since Bon Appetit posted a cucumber salad, I have been obsessed. Turns out now they have a recipe for cucumber peach salad with a herby lemony dressing (mine uses a combination of zhoug and lemon juice), but hey, what can I say. It’s pretty much a match made in salad heaven. Sweet, salty, crunchy, tangy, juicy, fresh and incredibly simple, this pair seams as natural as crackers and cheese. Which is kind of funny because salad does work unexpectedly well on a cheeseboard. There’s even the advantage of no soggy ingredients when putting a build-your-own salad board together.
Charcuterie Style Salad
The principles for charcuterie and a salad board are pretty much the same. Sweet, salty, crunchy.. but we went through that list already. I am in favor of the apparently obvious combination of cucumber and peach but you can also try green beans with cherries and ricotta salata. Tomato, toasted bread chunks and olives would be a great byo salad Panzanella. The combinations are as endless as a salad boards meaty counterpart. As long as the ingredients aren’t too watery ( I’m not sure we’ll try watermelon and I don’t really want beets on my wooden tray for that matter.) But if you did end up using an ingredient that’s particularly runny or staining, you could always pop it onto a small serving dish and call it done.
This method of serving cucumber peach salad also solves the problem that even if you salt and drain the cucumber, this salad does. not. last. So If you decide to forgo the whole salad on a board thing, don’t put this one together too far in advance. Unless you like crazy soggy salads that is. And there’s definitely no keeping the leftovers. Which isn’t really a problem at my house because in ten minutes, these boys are going to want more food anyway.
Cucumber Peach Salad
Crunchy, sweet, tangy the perfect summer salad
- 6-8 mini cucumbers
- 4 peaches or nectarines
- 4 oz feta cheese
- 4 oz dry roasted and salted almonds
- 4 oz dry roasted hazelnuts
- 3 Tbsp zhoug sauce I found mine at Trader Joe's
- 2 Tbsp extra virgin olive oil
- juice of 1/2 a lemon
- salt & pepper
Trim the ends off cucumbers and crush them gently with a rolling pin or meat mallet to break open. Tear into 2-3 inch pieces and discard any parts that are just seeds. Place in a bowl and lightly salt. Let stand for about 5 minutes, discard the liquid and continue to make salad board.
While the cucumbers are draining whisk the zhoug, olive oil, and lemon juice in a small bowl or creamer with a fork until combined.
Slice the peaches.
To put the salad together either combine all ingredients just before serving and add the dressing to taste or using a medium serving board, add each ingredient in rows and serve with zhoug dressing, salt, and pepper on the side.