This recipe is a guide of vegetables that are common throughout summer. Mix and match veggies according to what is available and abundant for you. Chop each vegetable in a dice and toss together as follows:

Zucchini
Wash the zucchini and trim the ends. Keep the peel on (unless it is a giant, old zucchini) and cut lengthwise. Place each half down flat and slice into longer sticks. Chop across the sticks into a 1/2 inch or smaller dice.

Bell Peppers
Rinse the outside. Cut in half and cut out the stem and seeds. Wash away any extra seeds or innards. Cut into long strips and then again into a dice.

Carrots
Wash and peel the carrots, cut lengthwise into 4-6 long pieces. Bunch up the sticks and cut across each stick into a small 1/4 to 1/2 inch dice.

Cucumbers
Wash the cucumbers. Peel them if the skin is bitter. If it is sweet, feel free to leave it on. Always sample the skin before you decide. Cut in half lengthwise, using a spoon scrape out the wet seeds and discard or use in another way. Cut the remaining flesh into long sticks and cut into a dice.

Beets and other similar roots, such as turnips or radishes
Scrub any dirt off the beets or roots. If the stems and leaves are attached, plan to use those as well. Soak the leaves and the stems in a big bowl of water, shaking off the dirt. Peel the beet (turnips and radishes don’t need peeling) and cut into large discs. Stack them up and cut into long strips. Bring the strips together and cut into a small dice. Shake off and dry the stems and leaves. Cut the stems into a small dice similar to the roots. Stack the leaves and roll up into a cigar shape. Slice them thinly across the roll into shreds. Go back over the shreds in a few places to shorten the shreds.

Corn on the Cob
We actually like the corn raw, but only if it is super sweet and not starchy. However, if you prefer it cooked, sear it on the grill or blanch it briefly in boiling water. Either way, let it cool enough to handle it before cutting the corn away. Stand it up so that it is secure. Take a knife that is at least 6 inches long and slice down alongside the corn where the kernel meets the cob. It can become a bit messy, but simply place the kernels in the salad bowl as they pile up.

Peas
Rinse the peas. Taste the pea raw. If it is delicious raw, great, toss it in the salad bowl. If it is starchy and needing love, toss it in boiling salted water for 5-20 minutes until it sweetens up and becomes tender. Cool quickly in an ice bath or cold running water.

Snap Peas
Wash, trim and cut into 1/2 inch pieces.

Green Beans
Wash, trim and cut into 1/2 inch pieces. Blanch briefly, about 2-5 minutes until they are a bright vibrant green. Dump in an ice bath, drain and shake dry before adding to the salad. (I also occasionally like these raw when the green beans are tender, taste one before cooking to decide).

Fresh Sweet Onions
Onions fresh out of the ground are easier to eat raw then most of the onions we purchase from the store. If you have a super sweet onion, it is perfect for this salad, just be sure that it is the ratio of onion you prefer for the salad otherwise it can override the other flavors. Cut the top and stem off the onion and peel away the outer skin. Set the onion on a flat side and cut through the middle. Laying the onion flat, cut it into strips and again into a dice.

Now, toss all the veggies together with a generous splash of olive oil and salt if desired. You can also leave them ‘dry’ and dress them with a fancier dressing just prior to serving.