Summer is the time for “composed salads” made with a combination of lightly cooked and raw veggies.  In this salad, parboiled green beans are combined with cucumbers and cherry tomatoes and then tossed with a garlicky goat cheese dressing.

Remove chevre cheese from the fridge and allow to warm to room temperature.  You want the cheese to be completely soft.

Cut 1 C. cherry tomatoes in half or the larger ones in quarters.  Toss in a small bowl with 1 t. salt and let sit for 10 minutes.

Trim 1/2 lb. of Green Beans.  Bring a pot of salted water to a boil.  Drop the beans in and turn the heat down to medium.  When the water boils again, drain the beans and rinse to cool with cold water or give them an ice bath.

Peel and finely mince 1 medium clove of garlic.  Mix in a large bowl with 2 T. lemon juice.  Let sit for 5 minutes.

Chop the cooked beans roughly and toss with the garlic/lemon juice and the cherry tomatoes plus any liquid they have released.

Thinly slice cucumbers on an angle.  Cut them slices in half if you like.

Add the cukes to the beans/tomato mixture along with 2 T. olive oil, and toss to combine.  Add 3 T. of the chevre, tossing until it is completely mixed in and you have a creamy salad dressing.

Taste and add salt, pepper, and more lemon juice if needed.