Description
A crisp, creamy, and colorful summer salad packed with fresh vegetables, tangy goat cheese, and a zesty vinaigrette—perfect for warm-weather meals and gatherings.
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 snap peas, sliced
- 1 cup fresh corn kernels (raw or thawed)
- ½ small red onion, diced (about ½ cup)
- ¾ cup crumbled goat cheese (about 4 oz)
- ½ cup roasted sunflower seed kernels
- ½ cup finely chopped parsley or basil
- 3 tbsp extra-virgin olive oil or avocado oil
- 3 tbsp red wine vinegar
- 1 garlic clove, minced
- ½ tsp fine salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
1. Prep all vegetables: wash, chop, and slice as listed.
2. In a large mixing bowl, combine tomatoes, cucumber, bell pepper, snap peas, corn, red onion, goat cheese, sunflower seeds, and herbs.
3. In a separate small bowl or jar, whisk together olive oil, red wine vinegar, garlic, salt, pepper, and red pepper flakes (if using).
4. Pour dressing over salad and toss until everything is well coated. The goat cheese will gently melt into the vinaigrette.
5. Serve immediately or chill for 15–30 minutes. Store leftovers in the fridge up to 3 days.
Notes
Customize by adding avocado, quinoa, or grilled protein.
Swap goat cheese for feta or parmesan if desired.
Keep dressing separate if prepping ahead to avoid soggy vegetables.
Great as a side or light main dish.