18 Jul Summer Peach Salad
serves 4
VINAIGRETTE
1 shallot, finely chopped
Kosher salt
1 lemon
2 Tbsp. white wine vinegar
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SALAD AND ASSEMBLY
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
6 oz. mild feta, crumbled
Freshly ground black pepper
Handful of basil leaves, torn if large
Handful of mint leaves, torn if large
1 lemon halved
3.4 cups cooked quinoa
3-5 oz salmon x 4, pre grilled and ready
VINAIGRETTE
Step 1
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.
SALAD AND ASSEMBLY
Step 2
Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
Step 3
Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.
Step 4
Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.
Step 5
Combine with 3.5 cups cooked quinoa (mixed into the salad)
Step 5
Divide salad into 4 servings and place each 3-5 oz piece of salmon on top
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