Grilled Cucumber Salad

Farm-fresh recipes are part of the Stone Barns Farm Share program, courtesy of our partners at Blue Hill at Stone Barns.



6 cucumbers, peeled
1 tsp vegetable oil
5 peaches or nectarines, cut into 1/2 inch chunks
2 cups cherry tomatoes, halved
3/4 cup crumbled feta cheese
1 shallot, sliced
1/2 cup mint leaves, chopped
3 Tb rice wine vinegar
1 Tb honey
1 Tb olive oil
pinch of red pepper flakes
salt and pepper


Light a grill.

In a large bowl, toss the cucumbers with the vegetable oil and season well with salt and pepper. Place on the grill and cook for about 3-4 minutes, turning frequently, until lightly charred. Remove from the grill and allow to cool.

When completely cooled, cut the cucumbers in half lengthwise and then chop into 1/2 inch chunks. Place the cucumbers in a larger mixing bowl and add the remaining ingredients. Stir well to combine. Allow to marinate for 10 minutes before serving.

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