Recipe:

Burned out on summer BBQ? With the impending heatwave coming to Contra Costa you may find yourself needing to cool off with a refreshing Summer Salad. If you find yourself longing for a change of pace, a respite from the smoky flavors and sizzling meats, then look no further. It's time to embrace a cooler, fresher alternative that will invigorate your taste buds and rejuvenate your summer dining experience.

Photo by Roman Odintsov

Ingredients:
2 cups mixed salad greens (e.g., lettuce, arugula, spinach)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup sweet corn kernels (fresh or canned)
1 bell pepper (any color), diced
1 small red onion, thinly sliced
1 avocado, sliced
1/4 cup fresh basil leaves, torn
1/4 cup fresh mint leaves, torn
1/4 cup crumbled feta cheese (optional) 

For the dressing:
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:
1.     In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, sweet corn, bell pepper, red onion, avocado, basil, and mint.
2.     In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.
3.     Drizzle the dressing over the salad and toss gently to coat all the ingredients.
4.     If desired, sprinkle crumbled feta cheese over the salad for added flavor.
5.     Let the salad sit for a few minutes to allow the flavors to meld together.
6.     Serve the summer veggie medley salad as a refreshing and nutritious side dish or add grilled chicken, shrimp, or tofu for a complete meal.

Enjoy your fresh and vibrant summer salad!

Note: Feel free to modify the recipe based on your personal preferences and the availability of vegetables in your area. You can also add other seasonal vegetables such as zucchini, radishes, or green beans for more variety.