Food The Tastemakers:

A Summer Salad with The Moment

Videography & Photography by Julie Florio

Inspiration makes the world go round, and that includes in the kitchen. Each summer I find myself a new salad that I obsess over and make again and again on autopilot. Like most of my creative endeavors, the cooking journey begins with a visual. In designing this dish, I was without a doubt inspired by a salad I saw in the July issue of Bon Appétit. I glanced at the page, catalogued it in one of the many teeny drawers of my mind, and called it up from memory as I spewed out my own version. That’s the way it goes – we see, we swoon, we reinterpret, filtering through our own lens, and we pay homage to the original.

So when Laney Crowell from The Moment asked me to shoot a video together creating a simple summer salad, this fast favorite was the dish that came to mind. I had concocted it just a few days prior. Cucumbers, local peaches, pickled onion, feta, and jalapeno come together in this recipe, creating a bright salad that simply offers it all. This dish brings the crunch, brine, sweet, and heat – the four tenets I hold so dear in my cooking. It also packs an unexpected punch of earthy Egyptian flavor thanks to my à la minute spice of choice these days, dukkah. This is an easy one, swooners, so you, too, can make it on autopilot on any given summer day!

In addition to this salad, Laney and I whipped up another recipe together too – hop on over to The Moment to see it. It’s the one dish I voraciously CRAVED when I was pregnant. I even ate it when I went into labor – hence the reason it is also on my son’s list of favorites!

Cucumber, Peach and Avocado Salad

EyeSwoon Kitchen



  • 2-3 Kirby or Persian cucumbers, cut into 1” angled cubes
  • 2 peaches, halved and sliced into ¼” slices
  • 1 avocado, halved and cubed
  • ¼ cup pickled red onions
  • ¼ cup crumbled feta
  • 1 serrano chili, thinly sliced into rounds
  • Extra virgin olive oil, hearty drizzle
  • Lime, juiced and zested
  • Roughly torn parsley or cilantro leaves
  • Dukkah spice blend
  • Flaky sea salt
  • Freshly cracked pepper

Pickled Red Onions:

  • 1 small red onion, halved and sliced thin
  • ½ cup white wine or apple cider vinegar
  • 1 tablespoon coriander seeds
  • 1 tablespoon honey

The Prep


Build this salad on the plate, from the bottom up. Begin with the cucumbers and layer with peach slices, avocado cubes, pickled onions, feta, and chili rounds. Drizzle with olive oil and fresh lime juice. Finish the salad with fresh lime zest, torn herbs, dukkah, salt, and pepper.

Pickled Red Onions:

Bring vinegar, coriander, and honey to a simmer. Turn the heat off and pour the liquid over the sliced red onion. Allow the onion to pickle for 15 to 20 minutes. Store in an airtight container for 2 days.

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