Peach & Cucumber Carpaccio + Finding Courage to Improve Each Day
Prep time: 
Total time: 
Serves: 2
 
This Peach & Cucumber Carpaccio is the perfect dish to stay cool during the summer heat. It's bursting with flavor and easy to make ahead so you can enjoy a cold glass of rosè with your friends instead of slaving away in the kitchen. Double win.
Ingredients
  • 1 ripe peach
  • ¼ cucumber, thinly sliced
  • 3 tbsp extra virgin olive oil
  • Juice from ½ lemon
  • 2 twigs fresh lemon thyme, stem discarded
  • 5  twigs fresh oregano, stem discarded, roughly chopped
  • 5 mint leaves, chopped
  • Salt and black pepper, to taste
  • 1 teaspoon hemp seeds
  • 1 tablespoon, pepitas
  • Parmigiano Reggiano shavings
Instructions
  1. You can cut the peach in half, remove the pit and thinly slice half moons or, what I tend to do is to slice large circles off the whole peach working my way around the peach until I get to the pit then I discard. Divide the peaches on two plates and add the sliced cucumber. Next make the vinaigrette by whisking together the extra virgin olive oil and lemon juice. Evenly drizzle this mixture over the peaches and cucumber then top with fresh lemon thyme, oregano, mint, pepitas, hemp seeds and a few shavings of Parmigiano Reggiano cheese. Crack on top sea salt and black pepper.
  2. Make ahead: if you’d like to make in advance, just put the peach and cucumber on individual plates with a squeeze of lemon juice and store in the fridge, create the vinaigrette and leave it at room temperature. Then when guests arrive just top with a few drizzles of the vinaigrette, fresh herbs, pepita and hemp seeds and a few Parmigiano Reggiano shavings.
Recipe by Italicana Kitchen at https://italicanakitchen.com/peach-cucumber-carpaccio-finding-courage-to-improve-each-day/