VIP Recipe Sneak Peak

August Edition

I'm surprised how many people at Relish events are surprised seeing fruit in salads. Without any greens, this salad is entirely peaches and cucumbers, so it's hearty and holds up well if not served right away--great for a pot luck. The spices and herbs add a Middle Eastern punch of flavor that pleases a crowd.


I LOVE serpent cucumbers! They are long, skinny and twisty (thus, serpent), no peeling required due to thin skin, small seeds do not have to be removed, and they have a firm texture and are really flavorful! Multiple Healdsburg market vendors grow them and they've become my go-to cucumber all summer. For this salad, serpents are the perfect combination with Dry Creek Peach yellow peaches.  

- Donna del Ray, Healdsburg Resident & Founder-Owner of Relish Culinary Adventures

Peach & Cucumber Salad

By Donna del Ray
Season | SUMMER Serves | 4-6

Ingredients:

  • ⅓ cup         raw pumpkin seeds

  • 1 Tbsp plus ¼ cup olive oil

  • kosher salt

  • ½ tsp        whole coriander seeds

  • ½ tsp        whole cumin seeds

  • Pinch         Aleppo pepper (to taste)

  • 1 clove       garlic, finely grated

  • 3 Tbsp        finely chopped parsley

  • 3 Tbsp        finely chopped cilantro, plus cilantro tips for serving

  • 3 Tbsp        fresh lemon juice, more if needed

  • 2 medium    Serpent or Armenian cucumbers, cut into ½-inch slices

  • 4 medium    yellow peaches, cut into 1-inch pieces

Preparation Steps

  1. Preheat oven to 350°; a toaster or air fryer works great for this. Toast pumpkin seeds on a rimmed baking sheet until golden brown and slightly puffed, 5–7 minutes. Transfer to small bowl, toss with 1 Tbsp. oil and season with salt. Let cool.

  2. Meanwhile, toast coriander and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Immediately transfer to a mortar & pestle and finely grind. Add to a large bowl with Aleppo pepper, garlic, parsley, chopped cilantro, lemon juice and remaining ¼ cup oil. Season with salt. Add cucumber and toss. Let sit 5 - 30 minutes.

  3. Add peaches and half of the pumpkin seeds to cucumber mixture. Gently stir to coat. Taste and adjust seasoning with more salt, Aleppo pepper and/or lemon juice.

  4. Serve topped with cilantro tips and remaining pumpkin seeds

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