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.
Ingredients
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
Instructions
Whisk vinegar, honey, garlic, salt and pepper in a medium bowl.
Add tomatoes, cucumber, squash, onion and corn; stir well to combine.
Let sit at room temperature for at least 30 minutes and up to 2 hours, stirring occasionally, before serving.