Summer Crunch Salad
Today it’s just this simple recipe for our CSA members to access for their Tumbleweed Farm recipe of the week. Of course, it’s meant for all of you non CSA members as well. But I just wanted to pop on and share this quickly. There’s not a lot to say about it except that it’s freaking delicious and a breeze to prepare. It’s crunchy, refreshing, and can be eaten all week long if you make a double batch (the salad stays crunchy for days in your fridge) This highlights a lot of the summer bounty so many of you can find these ingredients at your local farmers market. And of course, it’s easy to adapt and work with what you’ve got. No red onion? Try scallions instead. No corn? Try edamame. No cucumber? A diced up kohlrabi would be phenomenal. No parsley? Any fresh herb will be wonderful here. Anyhow, you get the point. Easy, delicious and a wonderful way to work with the late summer harvest.
Enjoy the flavors of the season in this crunchy salad everyone. Cheers from Tumbleweed Farm.
Summer Crunch Salad
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 6
- 1 medium sized cucumber, lightly peeled and roughly chopped-- I like to leave some of the peel on for flavor but taste your cucumber and if the peel is bitter then peel the whole thing
- 1 pint cherry tomatoes, sliced in half (or two medium sized tomatoes chopped)
- 1 large or 2 smaller bell peppers, seeded and roughly chopped (or any type of sweet pepper)
- 1/2 of a red onion peeled and roughly chopped
- 1 1/2 cups fresh corn kernels (from about 2 ears of fresh sweet corn)
- 1/4 cup finely chopped parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- salt and pepper
- pinch of crushed red pepper flakes
- a heaping 1/2 cup of crumbled goat cheese or feta cheese
- In a large bowl toss together all the chopped veggies with salt, pepper and crushed red pepper flakes. Drizzle with the oil and vinegar. Taste for seasonings and then crumble with the goat cheese.
Notes*Store the salad in the fridge for up to 5 days *Swap out the onion for scallions or leeks if need be. Feel free to use any fresh herb in place of the parsley or a combination of herbs.