Southern Peach and Cucumber Salad
Peaches and poppyseed dressing are longtime pals, but here, we’ll add some crunchy, refreshing slices of cucumber and bits of toasty, slightly salty fried bread (crouton-ish bites of goodness). A shower of punchy cracked black pepper and some flaky sea salt are all you need to set it off. Minimal ingredients, super fast prep time – this is the perfect salad to set out during these last, lazy-hazy late summer weeks …Â
- Yield: Serves 4
Ingredients
Units
Scale
- 1/4 cup olive oil (more if needed, the bread really soaks it up)
- 6 Hawaiian sweet rolls, cut into bite-sized pieces (or any roll you like – this is hugely flexible)
- 2 fresh ripe peaches, thinly sliced
- 1 English cucumber, thinly sliced
- A jar of poppyseed salad dressing
- Fresh lemon juice, to taste
- Salt and freshly cracked black pepper
Instructions
- Pour the olive oil into a large skillet set over medium to med-high heat. When the oil is hot, add the bread cubes and season lightly with salt. Cook, tossing often, until the bread has become deeply golden brown; about 5 minutes. Set aside.
- In a large bowl, toss together the peaches, cucumber slices, a little of the dressing, and a squeeze of fresh lemon juice to taste. Season with salt and lots of pepper. Arrange the peaches and cucumbers on a large platter. Scatter the fried bread pieces all around and enjoy, with a little extra dressing waiting in the wings.Â
Notes
I’ve learned that about 1/2 teaspoon of cumin or Chinese Five Spice Powder really elevates that flavors of the peaches and cucumbers in this recipe. Highly recommend!