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Summer Salads for Dinner: A Refreshing Twist on the Plate
Youssef Hb

Tangy Summer Salad with Goat Cheese and Sunflower Seeds

A vibrant Mediterranean-inspired salad featuring crisp cucumbers, zesty tomatoes, and creamy goat cheese, balanced with house-made dressing and toasted sunflower seeds for nutty depth. Perfect for hot weather meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 pint cherry tomatoes, halved
  • 1 medium cucumber, chopped
  • 1 small red onion, thinly sliced
  • ¾ cup crumbled soft goat cheese
  • ½ cup toasted sunflower seeds
  • Olive oil
  • Apple cider vinegar (instead of red wine)
  • Minced garlic
  • Salt
  • Black pepper
  • Optional: red pepper flakes

Method
 

  1. Combine tomatoes, cucumber, red onion, and sunflower seeds in a large bowl
  2. Whisk olive oil, apple cider vinegar, garlic, salt, pepper, and red pepper flakes in a jar
  3. Pour dressing over salad just before serving
  4. Toss gently until cheese absorbs dressing

Notes

Substitute red wine vinegar with apple cider vinegar
Toast sunflower seeds for 30 seconds in a dry pan
Add lemon juice to balance acidity if tomatoes are underripe
Let rest for 5 minutes after tossing to allow dressing to absorb