Description
A fresh and colorful summer salad packed with crisp vegetables, creamy goat cheese, and a simple tangy dressing.
Ingredients
- 1 pint cherry tomatoes, halved (about 1¾ cups)
- 1 medium cucumber, chopped (about 1½ cups)
- 1 bell pepper, diced (about 1 cup)
- 1 cup sliced snap peas
- 1 cup fresh corn kernels
- ½ small red onion, diced (about ½ cup)
- ¾ cup crumbled goat cheese
- ½ cup roasted sunflower seeds
- ½ cup fresh parsley or basil, chopped
- 3 tbsp olive or avocado oil
- 3 tbsp red wine vinegar
- 1 garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- Wash and chop all vegetables, then add to a large bowl.
- Add goat cheese and sunflower seeds.
- In a small bowl, whisk oil, vinegar, garlic, salt, pepper, and red pepper flakes.
- Pour dressing over salad and toss gently.
- Add fresh herbs and mix lightly.
- Serve immediately or chill briefly before serving.
Notes
- Add dressing just before serving for best texture.
- Use fresh, seasonal vegetables for the best flavor.
- Adjust seasoning to taste after mixing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes