In my book, a great salad should be bold. Take this one for example. A few simple add-ins and a tangy dressing elevate the vegetables way beyond the mundane salad bar-level. It is addicting in a sneaky way. Like potato chips (but way healthier), don't be surprised if you keep you coming back for more.
At the moment, we have a heat wave - hopefully the last one of the summer. When I'm unwilling to turn on the oven and don't have time to grill, we have a big salad (and little else) for dinner. Whether it's a Salad Niçoise or a chopped salad like this one, I try to take advantage of fresh, locally grown vegetables. Even our local supermarket is now advertising which farms or areas their summer vegetables come from. Especially in the case of tomatoes and corn, the taste of good quality vegetables makes an immeasurable difference.
The ingredients in this salad are not complex, but they play together beautifully. If you can't find small, thin skinned cucumbers (often called Persian cucumbers), you can substitute half of a long English one or a regular cucumber if you cut the cucumber open and scoop out the seeds. The Persian cucumbers have such small centers and such tiny seeds that taking them out really isn't necessary.