One easy recipe for late summer's bounty

Stumped on what to do with all the great local produce this time of year? Need a fresh, crunchy salad as a side to a heavier dish? Have I got the solution for you! This super simple PCC Summer Vegetable Salad, developed by our PCC deli.

The ingredients, seated above on my kitchen counter:

• 3 chopped English cucumbers
• 1 diced red pepper
• 1 diced yellow pepper
• 1 diced green pepper
• 1 pint chopped cherry tomatoes
• 1 bunch chopped green onion
• 1/2 pound cubed Israeli feta cheese
• 1/2 bunch chopped parsley (I prefer Italian)
• 1/3 cup lemon juice
• 1/3 cup olive oil
• Salt and pepper to taste

Combine prepared vegetables and cubed Israeli feta in a large bowl. Mix lemon juice and olive oil. Toss with vegetables and salt and pepper.

We enjoyed it last night with Swedish meatballs and rice. Good stuff.

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