Heirloom Tomato & Summer Vegetable Salad
Heirloom Tomato & Summer Vegetable Salad
Author: Eating Well
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.
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.
- 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
