Sweet and Spicy Smashed Cucumber/Stone Fruit Salad

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4 side salads

 

This salad is not only gorgeous, but it tastes fantastic.  It’s quite simple to put together.  The smashed cucumbers absorb the vinaigrette.  The flavor of those cucumbers goes perfectly with the sweetness of the stone fruit and golden raisins.  The nuts provide the crunch and the basil finishes this salad beautifully. 

5-6 mini Persian cucumbers or 1 large English cucumber

Big pinch of kosher salt

2-3 ripe but firm peaches or nectarines, sliced

2 garlic cloves, minced

½ teaspoon red pepper flakes

2 Tablespoons red wine vinegar

1 teaspoon pure maple syrup

2 Tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

2-3 Tablespoons pine nuts or pepitas, toasted for 3-5 minutes in a dry skillet

2-3 Tablespoons golden raisins

8 or so fresh basil leaves, slivered

 

Using the back of a heavy knife, smash down on the cucumbers using the widest part of the blade (similar to smashing down on a garlic clove when removing its peel) until the cucumber cracks open into a few pieces.  Using your hands (or knife) tear the smashed cucumbers into rough chunks.  Place the cucumber chunks in a colander and sprinkle with a bit of kosher salt.  Place the colander in a large bowl or in the sink.  Allow the cucumbers to rest and release liquid for at least 15 minutes or up to an hour.  Discard any liquid in the bowl. 

Meanwhile, place the garlic, red pepper flakes, vinegar, maple syrup, olive oil, salt and pepper in a jar.  Place the lid on the jar and shake vigorously until well blended.

Add the drained cucumbers to a large serving bowl or platter.  Add the sliced peaches or nectarines to the cucumbers and then toss them with the vinaigrette.  Top with the toasted pine nuts, golden raisins and slivered basil.