Start the season right with a simple summer salad

Summer is the perfect time to try new things, especially when it comes to cooking. This simple summer salad is a delicious main course or side dish that offers tons of color and nutrition. Whether it’s a backyard BBQ or trip to the beach, this salad is the perfect addition.

• 1 pint cherry tomatoes, halved (about 1¾ cups)
• 1 medium cucumber, chopped (about 1½ cups)
• 1 bell pepper, diced (any color, about 1 cup)
• 1 cup sliced snap peas
• 1 cup fresh corn kernels (may use canned or frozen and thawed)
• ½ small red onion, sliced or diced (about ½ cup)
• 1 garlic clove, finely minced
• ¾ cup (4 ounces) crumbled soft goat cheese
• ½ cup roasted sunflower seed kernels
• ½ cup finely chopped fresh parsley or fresh basil
• 3 tablespoon extra-virgin olive or avocado oil
• 3 tablespoons red wine vinegar
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• ¼ teaspoon red pepper flakes (optional)

Instructions

1. In a large bowl, combine the tomatoes, cucumbers, bell pepper, snap pears, corn, red onion, goat cheese and sunflower seeds.
2. In another bowl or jar that can make an air-tight seal, shake (or whisk, if preferred) together the olive oil, red wine vinegar, minced garlic, salt, pepper and, if you want, red pepper flakes.
3. When you’re ready to serve, add the dressing to the salad ingredients and mix well. The goat cheese should melt through the salad, creating a wonderful, creamy texture.
4. Leftovers can be stored in an air-tight container in the refrigerator for three days.