Cucumber & Peach Salad with Herbs
INGREDIENTS
Vinaigrette
- 1 shallot, finely chopped
- Kosher salt
- 1 lemon
- 2 Tbsp. white wine vinegar
Salad
- 2 lb. mixed heirloom cucumbers, sliced into ¼”-thick wedges and rounds
- 1 English hothouse cucumber, halved lengthwise, sliced crosswise
- Kosher salt
- 2 lb. yellow peaches, sliced into ¾”-thick wedges
- 4 oz. mild feta, crumbled
- Freshly ground black pepper
- Handful of basil leaves, torn if large
- Handful of mint leaves, torn if large
RECIPE PREPARATION
- For vinaigrette, place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.
- Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
- Place peaches in a serving bowl and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.
- Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint.
Recipe from: https://www.bonappetit.com/recipe/cucumber-and-peach-salad-with-herbs
Smashed Green Bean Salad with Radishes and Pistachios
INGREDIENTS
- 3 Tbsp. extra-virgin olive oil, plus more for serving
- Freshly ground black pepper
- 2 tsp. kosher salt
- ¼ tsp. crushed red pepper flakes, divided
- ¼ cup fresh lemon juice
- 2 lb. green beans, trimmed
- 1 bunch radishes, preferably French breakfast, trimmed
- 1 cup coarsely chopped salted, roasted pistachios
- Flaky sea salt
RECIPE PREPARATION
- Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and ¼ tsp. red pepper flakes in a large bowl to combine. Set dressing aside.
- Working in batches, place green beans in a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh. Place in bowl with dressing. Toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour.
- Thinly slice radishes lengthwise. Place in a bowl of ice water, cover, and chill until ready to serve (this allows you to get the prep out of the way and keep the radishes crisp).
- Just before serving, drain radishes and toss with marinated green beans. Add pistachios; taste salad and season with pepper if needed. Transfer to a platter and drizzle with oil and sprinkle with flaky sea salt.
Recipe from: https://www.bonappetit.com/recipe/cold-roast-salmon-with-smashed-green-bean-salad
