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Harvest Salad with Herb Dressing

Yield Makes 4 to 6 servings


  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 3 tablespoons minced sweet onion
  • 1 tablespoon chopped fresh basil or fresh dill leaves
  • 1 clove garlic (peeled and minced)
  • 1 cup fresh-cut corn kernels
  • 1 cup diced firm-ripe tomatoes
  • 1 cup diced cucumbers
  • 1 cup diced red bell peppers
  • 1 cup chopped radishes
  • Salt and pepper
  • 4 ounces fresh chèvre (goat cheese)

How to Make It

  1. In a large shallow serving bowl, mix olive oil, white wine vinegar, minced sweet onion, chopped fresh basil or fresh dill leaves, and garlic. Add fresh-cut corn kernels, diced firm-ripe tomatoes, diced cucumbers, diced red bell peppers, and chopped radishes. Mix and add salt and pepper to taste. Crumble fresh chèvre (goat cheese) over salad.