Heirloom Tomato & Summer Vegetable Salad

Heirloom Tomato & Summer Vegetable Salad
Recipe type: Salad
Allowing the salad to sit for at least 30 minutes before serving means the raw vegetables get a chance to soak up the tangy-sweet dressing in this healthy side dish recipe. Serve with grilled chicken, steak, mushrooms or tofu.
  • ⅓ cup cider vinegar
  • 2 teaspoons honey
  • 1 small garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 cup sliced cherry, grape and/or pear tomatoes
  • ½ medium cucumber, halved, seeded and sliced ⅛ inch thick
  • ½ medium yellow summer squash, quartered and sliced ¼ inch thick
  • ¼ medium sweet onion, such as Vidalia, sliced ⅛ inch thick
  • Kernels from 1 ear of corn
  • 1 tablespoon coarsely chopped fresh dill or basil
  1. Whisk vinegar, honey, garlic, salt and pepper in a medium bowl.
  2. Add tomatoes, cucumber, squash, onion and corn; stir well to combine.
  3. Let sit at room temperature for at least 30 minutes and up to 2 hours, stirring occasionally, before serving.
  4. Serve garnished with dill or basil.
Nutrition Information
Serving size: 1 cup Calories: 52 Fat: 0g Saturated fat: 0g Carbohydrates: 11g Sugar: 0g added Sodium: 149mg Fiber: 2g Protein: 2g Cholesterol: 0mg


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