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Crunchy Summer Salad

INGREDIENTS:

• 1/4 cup extra virgin olive oil

• 1/4 cup sherry wine vinegar (or mild vinegar of choice)

• 2 Tbs local honey

• 1 cup cucumber, roughly chopped

• 1/2 cup sweet onion, roughly chopped

• 1 cup cherry tomatoes, halved

• 2 ears fresh sweet corn (kernels)

• 1 cup bell pepper, stems and seeds removed then roughly chopped

• 1/2 cup English peas, linings removed and halved

• 1 tsp sea salt

• 1 tsp freshly cracked black pepper

• 1/4 cup goat cheese, crumbled

• 2 Tbs roughly torn parsley leaves

• 3 Tbs roughly torn basil leaves

• 2 Tbs roughly torn dill leaves

METHOD:

1. In a large mixing bowl whisk together the olive oil, vinegar and honey.

2. Add the remaining ingredients except for the cheese and herbs. Give a toss until everything is coated. Allow to sit and marinate for 10-15 minutes to allow the salt to draw out moisture from the produce and enhance the flavors.

3. When ready, give another toss before serving and finish with goat cheese and herbs. Share and enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.