Cyclospora Summer is alive and well, and so is an active heat wave. Consider this a public service announcement more than a recipe this week:
How do I make food without cooking anything over heat or using any raw vegetables?
The answer is a recipe my wife has claimed as her favorite dish of the summer — a classic Italian antipasto salad, but loaded with chickpeas rather than iceberg. It is lots of canned and jarred things, tossed in a simple vinaigrette, and ready to be eaten right away — or pulled cold and from the fridge throughout the week.
This is for when you want something easy and cold, but also fiber, vegetables, protein and also still want to have a little fun.
It works as lunch or a cocktail hours snack. Is it Girl Dinner Chopped Salad? Maybe. It is delicious and it is The Salad of the Summer.
I made a full batch of this yesterday, and my wife, who has already eaten all of it, is asking me to make more. My kids mostly picked at it and ate other leftovers around the house for dinner. Whatever. They’re missing out. This is a great salad for parents, friends, and whichever kid evolves their taste buds next.
Oh and bonus hack — this is surprisingly satisfying to just eat with crackers.
serves 6
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