This salad celebrates the season with peak-season produce from our Learning Garden at Katchkie Farm. It’s a burst of freshness with basil, mint, parsley, cucumbers, cucamelons, and peaches all grown by our wonderful Upstate Garden Manager. Zesty, slightly spicy dressing, mini mozzarella balls, and toasty sourdough, each bite is bound to bring a smile to your face. Cucamelons are one of the superstars of this dish; these small fruits, resembling watermelons, taste like cucumbers with subtle citrus notes. Tiny, crunchy, and incredibly cute, these are truly a summer treat.
Let us know if you try to make these at home + tag us @sylviacenter.
Prep Time: 30 minutes | Serves: 6
Notes: gluten-free, no-bake
Ingredients
Dressing
1 shallot, finely chopped
Kosher salt and ground black pepper
1 lemon, zested and juiced
2 Tbsp apple cider vinegar
1 tsp honey
1 tsp green hot sauce
1 Tbsp olive oil
Salad
2 lb English cucumbers, sliced into ¼-inch thick half moons
10 cucamelons, cut into halves or quarters, depending on size
Kosher salt
2 lb ripe peaches, stoned and sliced into ¾-inch wedges
4 oz mini mozzarella balls, drained
Handful Opal basil, leaves picked, cut into chiffonade
Handful mint, leaves picked, cut into chiffonade
6 thick slices sourdough bread, toasted
Method
- Start by making the dressing. Place the chopped shallot in a small bowl, and season with salt and black pepper. Add the lemon zest, 1 Tbsp of lemon juice, vinegar, honey and hot sauce. Whisk well until combined. Stream in the oil while whisking. Set aside until needed, at least 10 mins.
- Arrange the peach slices on a serving plate or in individual deep bowls, and drizzle with a tsp of dressing per person.
- Add the prepared cucumbers and cucamelons to a bowl, and season with a pinch of salt. Pour the rest of the dressing over the salted cucumbers, and toss gently with hands to coat.
- Tear the mini mozzarella balls in half. Add to the dressed cucumbers, tossing once to coat.
- Add the dressed cucumbers and mozzarella to the peaches, arranging the salad on the plate/bowl so the peaches and cucumbers are evenly spaced.
- Finish by scattering the herb chiffonade over the salad. Serve with toasted sourdough.
Substitutions:
| Ingredient | Substitutions |
| English cucumbers | Kirby cucumbers, seeds scooped and skin peeled if bitterrs, seeds scooped and skin peeled if bitter |
| Cucamelon | 1 additional English or Kirby cucumber |
| Green hot sauce | Green Tabasco |
| Opal basil | Regular basil |
| Recipe Notes |
| Kirby cucumber skin can get bitter. If the skin is bitter, peel the skin before preparing. |
