It has been SO hot in Pittsburgh the past few weeks. And my apartment doesn’t have air conditioning so I basically exist in a state of sweat haha. This situation slightly complicates cooking though– turning on the stove or oven is akin to turning on a heater in my already steamy apartment. So in order to avoid cooking I have accidentally become a vegetarian, subsisting off of pasta salads of all kinds. Which, to be fair, is a delicious existence.
Last week I made a salad (very) loosely based off this recipe from Bon Appetit, which I saw and IMMEDIATELY wanted to try. I didn’t quite have everything the recipe called for, so I winged it with what I had (the beauty of cooking!) and also added chickpeas for some protein 🙂
I ended up eating the entire bowl myself for dinner… but it could easily feed two or make an awesome side dish or lunch! And it’s so yummy and summery 🙂 So try out this Cucumber Peach Salad next time the last thing you want to do is turn on the stove!
Cucumber and Peach Salad
Cook time: 10 minutes
Serves: 1-4
Ingredients
- 1/2 cucumber
- 2 peaches
- 1/2 can chickpeas
- Olive oil
- Salt
- Pepper
- Basil
- Asiago cheese
Instructions
- Slice the cucumber in half lengthwise twice, and then chop into small pieces. Put in a medium bowl with about 1 tablespoon of olive oil and season with salt, pepper, and basil.
- Dice the peaches and add to the cucumber.
- Add the chickpeas and season more to taste.
- Top with shaved or shredded asiago cheese, and serve!
College Cooking with Celia 