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.