From above, you see a rainbow-like circle of colorful ingredients: dark purple soba in the center, surrounded by green cucumber ribbons, pink slices of heirloom tomatoes, smoky slices of eggplant, and a smattering of bright red chili flakes and toasted sesame seeds on top for a contrast, with a rich peanut-tahini dressing drizzle.

Fusion Summer Soba Salad with Peanut-Tahini Dressing

Name: Fusion Summer Soba Salad with Peanut-Tahini Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 large feathered cucumber peeled into thin ribbons; 3 medium heirloom tomatoes sliced; 2 small Japanese eggplant sliced and roasted; 8 oz soba noodles cooked as per package direction; 1/4 cup peanuts roasted and crushed; 2 tablespoons tahini; 1 tablespoon ginger grated; 1 clove garlic minced; 2 tablespoons lemon juice; 2 tablespoons soy sauce; 1/2 teaspoon red chili flakes; 1 tablespoon sesame seeds toasted; 2 tablespoons olive oil; to taste salt; 1 teaspoon sugar

Satisfying, vibrant soba noodle salad with Mediterranean influences.

Category Main Course

Prep 20 minutes

Cook 20 minutes

Style Fusion

Technique Mixing

Diet Friendly Vegetarian

Daily recipe · July 20, 2024

A little about this dish

Embrace the peak of summer with this vibrant, cold soba noodle salad, marrying the freshness of seasonal ingredients with the irresistible combination of Asian and Mediterranean flavors. This dish stars fresh heirloom tomatoes, crisp cucumbers, smoky roasted eggplant and a unique peanut-tahini dressing that is both nutty and creamy.

Ingredients (for 4)

Feathered cucumber — 1 large — peeled into thin ribbons
Heirloom tomatoes — 3 medium — sliced
Japanese eggplant — 2 small — sliced and roasted
Soba noodles — 8 oz — cooked as per package direction
Peanuts — 1/4 cup — roasted and crushed
Tahini — 2 tablespoons
Ginger — 1 tablespoon — grated
Garlic — 1 clove — minced
Lemon juice — 2 tablespoons
Soy sauce — 2 tablespoons
Red chili flakes — 1/2 teaspoon
Sesame seeds — 1 tablespoon — toasted
Olive oil — 2 tablespoons
Salt — to taste
Sugar — 1 teaspoon

Preparation

Step 1 — 🍚🥣🥄

In a bowl, combine tahini, ginger, garlic, lemon juice, soy sauce, sugar, 1 tablespoon of olive oil and mix until smooth.
Step 2 — 🍜🍽️🎯

Place the cooked soba noodles in the center of a large plate.
Step 3 — 🥒🍽️🔄

Fan out the cucumber ribbons around the noodles.
Step 4 — 🍅🥒🔄

Layer the sliced tomatoes in another ring around the cucumber ribbons.
Step 5 — 🍆🍽️🖼️

Place the roasted eggplant slices on the outer edge of the plate.
Step 6 — 🥜🥗💦

Drizzle the peanut-tahini dressing over the entire salad.
Step 7 — 🥜🌶️🌰

Sprinkle the crushed peanuts, chili flakes, and toasted sesame seeds over the top.
Step 8 — 🧂🥗🎉

Sprinkle salt as per taste and drizzle the remaining olive oil over the salad to finish.

A final fox tip

Feast on this barely-cooked salad as is, or amp it up with some grilled tofu for extra protein. If you have leftovers, you can keep the salad and dressing separately in the fridge for up to two days. Add a little dash of fresh herbs or microgreens to make it even more photogenic. Most importantly, don’t forget to take an overhead shot to show off all the beautifully arranged components!