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Summer Salad with Fresh Veggies and Goat Cheese
Emily

Summer Salad with Fresh Veggies and Goat Cheese

A vibrant no-cook salad featuring grilled and fresh vegetables, tangy goat cheese, and crunchy sunflower seeds. Packed with colorful produce, zesty vinegar dressing, and aromatic herbs, this dish is perfect for outdoor lunches, family gatherings, or quick meals. Customize with roasted veggies or herbs for a fresh, adaptable, and family-friendly feast.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Summer Salad
Cuisine: Modern Fusion
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 pint (1¾ cups) cherry tomatoes, halved
  • 1 medium cucumber, chopped
  • 1 bell pepper (any color), diced
  • 1 cup snap peas, raw or blanched
  • 1 cup corn kernels (fresh, frozen/thawed, or canned)
  • ½ small red onion, sliced
  • ¾ cup crumbled goat cheese
  • ½ cup sunflower seeds
  • ½ cup herbs (parsley, basil, or cilantro)

Method
 

  1. Halve cherry tomatoes and chop cucumber.
  2. Dice bell pepper and prepare snap peas and corn kernels.
  3. Slice red onion thinly.
  4. Combine all ingredients in a large bowl.
  5. Toss with olive oil, fresh vinegar (non-alcoholic), and herbs.
  6. Top with crumbled goat cheese and sunflower seeds.
  7. Adjust seasoning with salt and pepper before serving.

Notes

Swap snap peas with asparagus or snow peas.
Use roasted cucumber or zucchini for smokier flavor.
Omit red onion for a milder version.
For vegan option, replace goat cheese with chickpeas.
Store leftovers in an airtight container for up to 2 days.