SUMMER CRUNCH SALAD

• 1 medium sized cucumber, lightly peeled and roughly chopped– I like to leave some of the peel on for flavor but taste your cucumber and if the peel is bitter then peel the whole thing
• 1 pint cherry tomatoes, sliced in half (or two medium sized tomatoes chopped)
• 1 large or 2 smaller bell peppers, seeded and roughly chopped (or any type of sweet pepper)
• 1/2 of a red onion peeled and roughly chopped
• 1 1/2 cups fresh corn kernels (from about 2 ears of fresh sweet corn)
• 1/4 cup finely chopped parsley
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• salt and pepper
• pinch of crushed red pepper flakes
• a heaping 1/2 cup of crumbled goat cheese or feta cheese

Preparation

In a large bowl toss together all the chopped veggies with salt, pepper and crushed red pepper flakes. Drizzle with the oil and vinegar. Taste for seasonings and then crumble with the goat cheese.

Notes

• Store the salad in the fridge for up to 5 days
• Swap out the onion for scallions or leeks if need be. Feel free to use any fresh herb in place of the parsley or a combination of herbs.