Try Our Farmers’ Market Recipe

Visit us at the Waltham Farmer’s Market June 27! We’ll be handing out samples of this refreshing salad (recipe below) at the market, 119 School St., from 9:30 AM -2:00 PM. The mixture of flavors and textures – pickles and peaches – make this salad special, and the vegetables come from the Waltham Fields Community Farm. Refrigerator pickles are fun to make and can even be kept in the fridge for another use. Why not try making this at home?

Quick-Pickled Vegetable Salad with Peach Vinaigrette

serves 6

For Pickles:

  • 2 radishes, sliced thin
  • ½ beet, peeled and slices thin

    Refrigerator Pickles

  • ½ carrot, sliced thin
  • ½ spring (or other) onion, sliced thin
  • *note: about 2 cups total

For Brine:

  • 1 1” piece of ginger, peeled and chopped
  • ½ teaspoons whole black peppercorns
  • 1 bay leaf (optional)
  • ½ cup rice vinegar
  • ½ cup water
  • 1 Tablespoon sugar
  • 1 teaspoon salt

For Salad:

  • 5 cups mixed greens
  • 1 cup mixed herbs (such as parsley, cilantro, tarragon, mint, or dill), leaves only

For Dressing:

  • 2 ripe peaches, roughly chopped
  • ¼ cup of olive oil
  • 2 garlic cloves
  • ½ teaspoon smoked paprika (or sweet paprika plus a pinch of cayenne pepper)
  • juice of 1 lime (2 -3 Tablespoons) or apple cider vinegar
  • salt and pepper, to taste


To make pickles: combine sliced vegetables in a glass jar. Bring brine ingredients to a boil in a saucepan and pour over vegetables. Refrigerate at least ten minutes and up to overnight. Drain and discard ginger, bay leaf, peppercorns.

To make salad: Pulse dressing ingredients in blender until smooth. Combine greens, herbs, and pickles with enough dressing to coat. Refrigerate remaining dressing. Enjoy!

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