Fresh vegetables, creamy goat cheese, and crunchy sunflower seeds come together in this Summer Vegetable Salad.
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 sliced or diced
- ¾ cup crumbled soft goat cheese
- ½ cup roasted sunflower seed kernels
- ½ cup finely chopped fresh parsley or basil
- 3 tablespoons extra-virgin olive oil or avocado oil
- 3 tablespoons red wine vinegar
- 1 garlic clove finely minced
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Wash and prepare all vegetables.
- In a large serving bowl, arrange the cherry tomatoes, cucumber, bell pepper, snap peas, corn, red onion, goat cheese, and sunflower seeds.
- In a small bowl or jar with a lid, combine olive oil, red wine vinegar, minced garlic, salt, black pepper, and red pepper flakes if using.
- Whisk or shake until the dressing is fully combined.
- Just before serving, pour the dressing over the vegetables.
- Toss gently until everything is evenly coated. The goat cheese will soften and create a creamy coating throughout the Summer Vegetable Salad.
- Sprinkle with fresh parsley or basil and serve immediately.
Notes
- Frozen corn can be thawed and used when fresh corn is unavailable.
- For a dairy-free version, omit the goat cheese and add avocado.
- This salad pairs beautifully with grilled chicken, fish, or sandwiches.
- Add extra herbs for a more vibrant flavor profile.