Summer Crunch Salad

Prep Time: 15 minutes | Cook Time: None! | Serves 4-6

Ingredients

• 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 small head of lettuce (like a little gem)
• 1/4 cup finely chopped cilantro
• 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

Instructions

1. Lightly peel cucumber - leaving about 40% of the peel on for flavor and texture - then cut in half lengthwise, cut the halves into quarters and then cut into 1/4" thick slices. Add to a large serving bowl.
2. Slice cherry tomatoes in half and add to the bowl.
3. Seed and roughly chop peppers into 1" thick pieces and add to the bowl.
4. Peel and roughly chop red onion and add to the bowl.
5. Roughly chop little gem lettuce and add to the bowl.
6. Finely chop cilantro and add to the bowl with olive oil, vinegar, salt, pepper and red pepper flakes (if using). 
7. Toss together all the chopped veggies in the bowl until evenly coated.
8. Taste to see if you'd like to add more salt or pepper and then crumble with the goat cheese. 
9. Serve family style!

Notes: 

• This salad can be stored in the fridge for up to 4 days. Great for a make-ahead meal!
• Add any other crunchy veg your heart desires to this recipe! We recommend grilled corn kernels, baby broccoli or kale.

Image borrowed and recipe adapted from dishingupthedirt.com