This recipe couldn't get more "summer" if it tried—both in terms of what's in it (the season's ripest peaches, crunchiest cucumbers and tomatoes that require you to wear a bib) and how it's prepared (the grill and one bowl). It comes by way of Chopped champion and all-around food champion Lazarus Lynch's new cookbook Son of a Southern Chef, a glorious tome of all things Southern, Caribbean, colorful and delicious.
Grilled Peach, Cucumber & Tomato Salad
Reprinted from Son of a Southern Chef by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Lazarus Lynch.
Yield: 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
2 very ripe peaches, pitted and quartered
1 tablespoon olive oil
½ English cucumber, sliced on an angle (about 1 cup)
8 ounces tricolor cherry tomatoes, halved
¼ cup torn fresh basil or mint leaves, or a mix
Kosher salt and freshly ground black pepper
1. Heat a grill pan over medium-high heat.
2. Rub the peaches with the oil. Grill the peaches on their two cut sides, turning occasionally, until grill marks appear, 4 to 5 minutes. Transfer the peaches to a large bowl and toss with the cucumber, tomatoes, and basil. Season with salt and pepper to taste. Serve at room temperature.
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