Fresh Garden Vegetable Salad
A bright, crunchy salad featuring sweet corn, crisp lettuce, thinly sliced onion, juicy tomatoes, and cool cucumber, tossed in a simple lemon‑olive oil dressing. Ready in minutes and perfect as a side or light lunch.
Story
This recipe came together on a warm afternoon when a handful of fresh market vegetables begged to be turned into something vibrant and satisfying.
Ingredients
fresh corn kernels (or 1 small ear of corn)
1 cup
mixed salad greens (e.g., romaine, butter lettuce)
2 cups
red onion, thinly sliced
1/4 cup
cherry tomatoes, halved
1/2 cup
cucumber, diced
1/2 cup
extra‑virgin olive oil
2 tbsp
fresh lemon juice
1 tbsp
salt
to taste
black pepper
to taste
Instructions
1
Prepare the corn
If using whole ears, snap the cob in half and strip the kernels with a knife. Rinse the kernels under cold water and let them drain.
2
Wash and dry the greens
Separate the lettuce leaves, wash thoroughly, and spin or pat dry with a clean towel. Tear into bite‑size pieces.
3
Slice the onion and other vegetables
Peel the red onion, cut it in half, and thinly slice. Halve the cherry tomatoes and dice the cucumber.
4
Combine and dress
In a large bowl, toss the corn, lettuce, onion, tomatoes, and cucumber. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss again until evenly coated.
