cucumber, peach & prosciutto summer salad.

it's the cantaloupe + prosciutto combo for people who don't actually really like cantaloupe.

hey, we want that delightful juicy summer fruit + thin, salty, chewy meat flavor profile, too!!

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enter the yellow peach. plus thin lightly marinated cucumber ribbons and a bunch of other tasty morsels atop.

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this little summer salad is so so freshhhh, crisp, juicy and so flavorful.

sometimes when it's hot out you just want something cold and crunchy and easyyyyyy. but you demand flavor as well!

this comes together in under 15 minutes and satisfies all of those thangs!

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my personal food critic peter really really enjoyed it too. this is key.

you quickly marinate your cucumber ribbons in a bit of white vinegar, pinches of salt, pepper & red chili flakes. while that's chilling in the fridge, slice and blanch your red onions. slice the peach and gather the rest of the ingredients. 

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build the salad with the cold cucumbers, peach slices, prosciutto, red onion, cherry tomatoes, feta crumbles and torn fresh mint!

sorry bout it, cantaloupe. peach + prosciutto just does it betta. 

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Cucumber, Peach & Prosciutto Summer Salad

Serves 2

Time: 15 minutes


  • 1 large cucumber, mandoline sliced into very thin ribbons

  • 1/4 cup white vinegar

  • pinch of salt, pepper & crushed red chili flakes

  • 1 yellow peach, sliced

  • 1/3 cup red onion slices, blanched

  • 4-6 slices prosciutto

  • handful of cherry tomatoes

  • 1/4 cup feta cheese crumbles

  • fresh mint, torn


Slice the cucumber long-ways into very thin ribbons. I recommend using a mandoline to make them consistent and very thin (be careful not to cut your fingers!!). Place the ribbons in a bowl and add the white vinegar with a pinch of salt, black pepper and red chili flakes. Toss and refrigerate while you prepare the rest of the ingredients.

Heat several cups of hot water to boil. Slice the red onion and add to a strainer and set in the sink. Pour the boiling water over the onions to blanch. Rinse with cold water and drain. 

Slice the peach and tomatoes.

Remove chilled and lightly marinated cucumber ribbons from the fridge and begin assembling the salad using the cucumbers as the base. Add sliced peaches, torn prosciutto, blanched red onion slices, cherry tomatoes, feta crumbles and fresh mint. 



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cold & crunchy hot sesame noodles.

with a soft boiled egg!

it's the first day of summmerrrrrrrrrrrrr. yayyyyeeeeeeeeeee!

even though it's mostly still cloudsville in seattle washington, it is officially summer and a cold & flavorful noodle salad always sounds SO refreshing in the summertime. 

i must say that i've never felt deeper regret for forgetting an ingredient............OF COURSE this recipe NEEDS SESAME SEEDS. ugh what a dummy i am.

the amount of guilt i feel over the lack of those dinky little seeds is just ridic. so please just imagine some happy little sesame seeds dancing throughout these noods.

there's SO much flavor here though...

i marinated or kinda quick-pickled & chilled the cucumber ribbons in vinegar, salt & pepp for a little bit. then tossed the noodles in various flavors and chilled those, too. and then made an additional spicy oil dressing to top it off. aaand probably the best soft boiled eggs i've ever made. those take some practice. i finally GET IT now. 

and the cold leftovers! probably even better tasting than when its freshly made. flavor jive time, ya know.

lots of versatility here, too. use whatever veggies you like. add shredded chicken or some beef! i definitely think the cold marinated cucumbers and snap peas are staples in here, though.

perfect for picnics, too, i'll say! 

Cold & Crunchy Hot Sesame Noodles with Soft Boiled Egg

Makes about 4 servings

Total Time: About 30-40 minutes



  • 1 large cucumber:  thinly sliced into ribbons (I recommend using a mandoline)
  • 1/3 cup white vinegar, 1/2 tsp. salt, 1/4 tsp. black pepper - marinate cucumber ribbons in a bowl & chill for about 15 minutes
  • 2 eggs:  soft-boiled for about 7 minutes and plunged into an ice bath
  • About 6 oz. of noodles (I used 2 servings of Lo Mein Egg Noodles): reserve a little noodle water before straining
  • 2 TB reserved noodle water, 1 TB. soy sauce, 1 tsp. rice vinegar, 1 tsp. fish sauce - toss & chill.
  • Oil Dressing:  1 TB. minced red chile, 1 TB minced green onion, 1 TB. olive oil, 1 TB hot sesame oil, 2 tsp. brown sugar, 2 tsp. rice vinegar, a few dashes of fish sauce - stir in small bowl. 
  • Other Veggies: broccoli florets, snap peas, cilantro, etc!


Thinly slice the cucumber into ribbons using a mandoline. Marinate in a bowl with 1/3 cup white vinegar, 1/2 tsp. salt, & 1/4 tsp. black pepper; chill for 15 minutes. Drain the excess vinegars.

While the cucumbers are chilling, soft boil 2 eggs at a gentle rolling boil (like level 8/10) for about 7 - 7 1/2 minutes. Using a slotted spoon, remove from the boiling water and immediately plunge into a bowl of ice water for about 10 minutes. Gently crack & peel the eggshells off and set eggs aside. 

Also, while the eggs are in the boil, you can boil the noodles in another pot. I boiled the lo mein egg noodles for about 3 1/2 - 4 minutes. Reserve about 1/4 cup of the noodle water. Strain the noodles and run under cold water. 

Transfer the noodles to a large bowl. Toss with 2 TB of reserved noodle water, 1 TB. soy sauce, 1 tsp. rice vinegar, and 1 tsp. fish sauce. Chill in the fridge while you prep your veggies and dressing.

Cut your broccoli crown into small florets. Snap the snap peas in half.  Slice a few green onions at a 45 degree angle, saving the green ends for the garnish, and further mincing the bottom end for the oil dressing. Mince a red chile til you have 1 tablespoon. 

Add the minced red chile, minced portion of green onion, 1 TB. olive oil, 1 TB hot sesame oil, 2 tsp. brown sugar, 2 tsp. rice vinegar, & a few dashes of fish sauce in a small bowl and stir. 

Remove the noodles and cucumbers from the fridge. Add cucumbers and all veggies to the bowl of noodles. Pour the oil dressing over the top and toss with tongs or forks. Slice the soft boiled eggs in half and nestle into the noodles. Garnish with the remaining green onion, cilantro, and SESAME SEEDS. Sesame seeds optional I guess...but come on, this needs sesame seeds.

ENJOY! happy cold noodle summertimes.