Shepherd's Salad

I was 32 when I started cooking; up until then, I just ate. --Julia Child

It's been too humid and sticky to make a hot meal, so I've been resorting to some lovely salads.  I had all the ingredients in the fridge for one of Chris's favorites (and one of his greatest finds): Shepherd Salad.  There are a ton of variations of the recipe, but the one we make, which feeds two nicely, is below.

1 large cucumber (peeled, cut in half lengthwise, seeds scooped out, then sliced into pieces about 1/2 inch thick)
1 large green pepper (peeled, seeded, cut into bite-size pieces)
2-3 plum tomatoes (cut in half, then diced)
2 TBS olive oil salt (to taste)
1 TBS Lemon juice (more/less to taste)
6-8 large mint (chopped)
1 TBS goat cheese (crumbled)
Kosher salt/ground black pepper (to taste)

To Do:
Combine the cucumber, pepper, tomato and olive oil in a medium-sized bowl and stir gently.  Add lemon juice and mint, and marinate for at least 30 minutes.  Add the goat cheese and salt/pepper (and more lemon juice if needed) right before serving.  For a pretty presentation, chop up more mint and sprinkle over individual servings. Enjoy!