There is something wonderfully simple about a salad made from vegetables at their summer best. Crisp cucumbers, juicy tomatoes, sweet peppers, and fresh herbs come together with a light dressing for a bowl that tastes like a garden in August.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 large cucumber, sliced
- 1 red bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup fresh corn kernels
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, torn
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- ½ teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Preparation
- Place the tomatoes, cucumber, bell pepper, red onion, and corn in a large bowl.
- Add the parsley and basil and gently toss.
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, salt, and black pepper.
- Pour the dressing over the vegetables and toss gently until everything is lightly coated.
- Let the salad rest for 10–15 minutes before serving so the flavors can come together.
Kitchen Tip: For the freshest flavor, add the dressing shortly before serving. If your tomatoes are especially juicy, remove some of their seeds before adding them.
