Summer vegetable salad

24 Aug

Inspired by this article on raw vegetable salads and a craving for Greek salad, this is what I wound up with. Big fan. I love vegetables and salads, but am not actually a huge lettuce lover. So the raw vegetable salad is my perfect match. And I ate a lot of it this summer!

The original post I read suggested mixing:

– four different vegetables you’d eat raw (corn, tomatoes, cucumbers, fennel, carrots, radishes, cabbage, radicchio, endive, sweet or green onions)

– cheese (feta, mozzarella, Swiss, cubed parmesan) and / or toasted nut or seed (pecans, almonds, pine nuts)

– simple vinaigrette

– chopped fresh herbs (parsley, marjoram, chives, thyme)

So I went to the fridge and herb garden and here’s what I came up with. (I think the mint really made the difference.)

2 plum tomatoes, chopped
1/3 English cucumber, chopped
1 ear of sweet corn kernels cut off the cob
mint leaves, snipped
basil leaves, snipped
1-2 tsp vinaigrette
1/2 small round of semi-firm goat cheese, crumbled

Toss all together and dig in. Go light on the vinaigrette. It’s just a flavor binder, not an actual dressing – and you can always add more.

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One Response to “Summer vegetable salad”

  1. Mark, Kendra, and Evan August 24, 2009 at 8:16 pm #

    mmmm…love this type of salad! next step is to wrap it in some pita bread and eat it like a taco!

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