Cucumber Apple Salad

I decided the kitchen at the Market just wasn’t the right spot for the show and moved my “stage” out front. The set up was hilarious. My tripod consisted of a barstool with a few of my cookbooks piled on top and a ball jar that I used to lean the phone against. This is cinematography at its finest. Let’s learn about making a Cucumber Apple Salad.

With a lot of cucumbers to use up, I decided to come up with a unique salad and had no idea how popular it would be. When things come back to normal this will be a regular in the grab and go salad rotation. I think my friend Carol — new to cooking because of the show — made this multiple times for her wife while they were locked down. 

Here is what you need for Cucumber Apple Salad.

– 3 cucumbers chopped (about 3 to 4 cups)

– 2 Granny Smith apples chopped (about 4 cups)

– 2 tablespoons of extra virgin olive oil

– 1 to 2 tsps of sesame oil

– The juice of two lemons

– 2 tablespoons of basil chopped

– Kosher salt and freshly ground black pepper to taste

– Sesame seeds to top off at the end

Place all ingredients in a bowl — except for the sesame seeds — and mix well. Top off with sesame seeds and serve.


This was the first day that I brought wine from outside of the Market into the mix. We have our own labels at the Market and they fly off of the shelves. We work with two local producers including Taft Street Vineyards and Thomas George Estates and carry tasty bubbles, Sauvignon Blanc, Rose, Zinfandel, Chardonnay, and Greanche. Our wines give back too and for every bottle sold we donate $1 to Guerneville Elementary or Sonoma Land Trust. It is a great program that helps to keep our community running.

Learn more about Big Bottom Market and other great recipes like Cucumber Apple Salad.