Name: Lazy River Picnic: Chilled Soba & Melon Salad with Smoky Eggplant Dip & Pita Chips
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz dried soba noodles (100% buckwheat for gluten-free); 1 small cantaloupe or honeydew melon, chilled; 1 cup sugar snap peas, strings removed; 1 cup cherry tomatoes, halved; 1 small cucumber, thinly sliced; 1/4 cup fresh basil, torn; 1/4 cup fresh mint leaves; 2 tbsp toasted sesame seeds; 3 tbsp soy sauce (or tamari for gluten-free); 2 tbsp rice vinegar; 2 tbsp toasted sesame oil; 1 tbsp maple syrup; 1 small eggplant; 1 clove garlic, minced; 2 tbsp tahini; 2 tbsp lemon juice; 1 tbsp olive oil; 1/2 tsp smoked paprika; Salt and pepper to taste; 4 whole-wheat pita breads (or gluten-free pita); Olive oil spray or brush

Lazy River Picnic: Chilled Soba & Melon Salad with Smoky Eggplant Dip & Pita Chips

CookwithNewsletter

Inspired by a carefree float down a sun-dappled river, this dinner is light, bright, and endlessly refreshing—a true taste of California summer. Chilled soba noodles get a sweet, juicy twist with melon and fresh herbs, all tossed in a tangy-salty dressing that wakes up your palate. The side of smoky eggplant dip, made extra luscious with tahini and lemon, pairs perfectly with crisp pita chips—the ideal snack for lingering, laughter-filled evenings. This meal is all about effortless joy, just like a lazy day on the water.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook soba noodles according to package instructions. Drain, rinse with cold water, and toss lightly with a bit of sesame oil to prevent sticking. Chill in the fridge.
Cut melon in half, remove seeds, and scoop into bite-sized balls or cubes. Chill until ready to use.
Blanch snap peas in boiling water for 1 minute, then shock in ice water; drain and pat dry.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and maple syrup to make the dressing. Taste and adjust with more acid or salt as needed.
Toss chilled soba noodles, melon, snap peas, cherry tomatoes, cucumber, basil, and mint with the dressing. Sprinkle with toasted sesame seeds.
For the eggplant dip: Preheat broiler (or grill for extra smokiness). Prick eggplant with a fork, place on a baking sheet, and broil or grill, turning occasionally, until skin is charred and flesh is soft (about 15-20 mins). Cool slightly, then scoop flesh into a bowl. Mash with tahini, garlic, lemon juice, olive oil, smoked paprika, salt, and pepper. Taste and adjust acid and salt as needed.
Cut pita into wedges, spray or brush with olive oil, and toast under broiler or in a toaster oven until crisp and golden, about 3-5 minutes.
Serve the soba-melon salad in shallow bowls, and the smoky eggplant dip with crisp pita chips on the side. Best enjoyed outdoors or anywhere you can feel the summer breeze.