Corn Cucumber Salad

this salad is the perfect accompaniment to the soup, and shouldn't be left out. Please note raw corn is hard for some to digest, feel free to blanch it briefly if desired. Cherry tomatoes, and sweet bell peppers would be an excellent addition to the salad ingredients, get creative, all the summer flavors work here. The longer it sits, the tastier it gets, so you can make it in advance. This will make more salad than you need, so you'll have a small bowl leftover to eat as is.


  • 3 ears of sweet corn {2 cups off the cob}
  • 1 small-medium cucumber peeled if desired {1 1/2 cups diced
  • large handful of parsley chopped
  • 1/4 cup olive oil
  • 1 tablespoon red wine or apple cider vinegar
  • juice from 1/2 lemon {about 1 tablespoon}
  • 1/4 teaspoon sea salt + more to taste
  • 1/2 teaspoon ground pepper


  • Remove the corn from the cob. Dice the cucumber in small pieces.
  • Combine the corn kernels, diced cucumber, chopped parsley, olive oil, vinegar, lemon juice, sea salt and pepper in a bowl and toss together to coat evenly. Refrigerate until you are ready to serve.