Peach Tomato and Mozzarella Salad

Just when I decide that peaches and tomatoes go together, the NYT comes up with their version! Though my recipe is way simpler.  And that's okay. 

Heirloom tomatoes deserve special treatment. Luscious peaches even more so. Pairing them in a salad is a no brainer. Add some hand shredded Buffalo mozzarella. Spice it up with a chile vinaigrette. A handful of fresh basil gives it a herbal flavor.  When you have star power ingredients, you have a stellar salad. 

PEACH TOMATO AND MOZZARELLA SALAD

Serves 4 

2 large Peaches

1 Large Beefsteak Tomato

3-4  Buffalo Mozzarella  slices

2 tablespoons Extra Virgin Olive Oil

1+ 1 teaspoon coarse Chile  Powder

1 tablespoon Lemon Juice

1/4 teaspoon Kosher salt

Several grinds of Black Pepper 

Basil leaves

Cut peaches into 1/4"  slices and place in a bowl.

Cut tomato into bite size chunks and add to peaches. 

Shred mozzarella with your hands and drop it over the fruit. 

Sprinkle 1 teaspoon of chile powder, a little Kosher salt and fresh ground pepper over fruit. 

Whisk olive oil, lemon juice, remaining chile powder, salt and pepper in a bowl. 

Drizzle dressing over fruit. 

Scatter basil leaves over salad. 

Toss and serve. 

 There isn't a better way to use my fork!

Cucumber Soup

The sheer abundance of  cucumbers from my garden is overwhelming! There is  only so much salad one can eat. So soup it is. This thick, bisque like version comes from Julia Child. With a few variations. 

Onion and raw rice are sauteed in olive oil. Chicken stock makes it non-veg but you could easily add water for an alternative. I've made both versions with very little difference. While the rice cooks, cubed cucumbers are bathed in salt, sugar and vinegar. Added to the cooked soupy rice, the cucumbers cook for a few minutes before they are pureed. The resulting soup is a thick, hearty bowlful. My husband prefers it warm but I love a cold bowlful any day. 

CUCUMBER SOUP

Adapted from Julia Child

Serves 4

1 white Onion

1/2 cup Rice

1 tablespoon Olive Oil

2 cups Chicken stock or Water

2 medium sized Cucumbers

1/2 teaspoon Sugar

1/2 teaspoon Kosher Salt 

2 teaspoons White Vinegar

Cucumber, thinly sliced

Dill or Parsley

Chop onion into rough chunks.

Rinse the rice a few times till water runs clear.

Heat oil in a deep saucepan. 

Add onion and saute for a few minutes till soft. 

Drop rice into the saucepan and saute again for a few minutes. 

Pour chicken stock or water over rice and bring to a boil. 

Lower flame to medium, cover and cook rice for 10 minutes. 

Peel cucumbers and chop into small dice. 

Place them in a bowl and season with sugar, salt and vinegar.

 

Once the 10 minutes are done add cucumbers  to the soup and cook for a further 5 minutes. 

Take soup off the flame and cool for 5 minutes. 

Puree in a blender till smooth.

Add more water if you prefer a thinner soup.

Test for seasonings.

Garnish with thin slices of cucumber and herbs. 

Serve soup warm or cold. Both ways are delicious!

While we both enjoy the soup in different ways, what stands out most is how simply delicious it is.

Smashed Cucumber Salad

When you harvest five cucumbers a day, you should have more than a handful of ways to deal with them! Some go to family and neighbors. Some stay in my fridge and a lot of them land up in this delicious salad. 

Small batons of peeled cucumbers are gently pressed, sugared and salted and left to drain for a while. A quick whisk of shoyu, vinegar, salt sugar, sesame oil, garlic paste, biber chile flakes and toasted sesame seeds has all the hallmarks of a flavor packed dressing. Cilantro garnished the finished salad. Crisp, refreshing, delicious.

SMASHED CUCUMBER SALAD

Serves 2-4

3 medium Cucumbers

1/2 teaspoon Kosher Salt

1/2 teaspoon Sugar

1 teaspoon Shoyu or Light Soy Sauce

1 teaspoon Rice Wine Vinegar

1 teaspoon Toasted Sesame Oil

1/2 teaspoon Garlic Paste

1/2 teaspoon Sugar

1/2 to 1 teaspoon Biber Chile Powder or Chile Flakes

1/2 teaspoon toasted Sesame Seeds

Cilantro leaves

Peel cucumbers. 

Slice in half lengthwise. Then cut them into 2 inch batons. If the cucumbers have large seeds, remove them. Ideally you should have more flesh than seeds.

Place the batons on a flat surface or a cutting board. Use a plate to press down on them squishing the cukes a bit. 

Scrape the cucumbers into a sieve. 

Sprinkle them with 1/2 teaspoon salt and sugar. Toss well and let them sit for at least 1/2 hour to 1 hour. The water will drain as they sit.

Whisk shoyu, vinegar, sesame oil, garlic paste, sugar, chile flakes and sesame seeds in a bowl. 

Shake the cucumbers well. Place them in a serving bowl.

Drizzle dressing over cucumbers. 

Garnish with cilantro leaves and serve.

 Simple flavors...delicious salad...perfect for that warm weather we're having.