2 cups corn (frozen or canned)

2 cups cherry tomatoes, quartered

1 large cucumber, diced

1 teaspoon each of fresh Basil and Parsley, chopped

1/2 cup crumbled feta cheese

Lemon Vinaigrette:

1/4 cup olive or avocado oil

1 tsp dry Italian seasoning

1 tablespoon juice from a lemon

Salt and pepper to taste 

In a medium serving bowl stir to combine fresh chopped vegetables and 1/4 cup feta cheese.

In a mason jar or separate small bowl, combine lemon dressing ingredients.

Pour dressing over top  – stir to coat vegetables and top with remaining feta cheese. Serve immediately with tortilla chips.