Heirloom Tomato & Summer Vegetable Salad
Servings: 4
Ingredients
- 1/3 cup cider vinegar
- 2 teaspoons honey
- 1 small garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 cup sliced cherry grape and/or pear tomatoes
- 1/2 medium cucumber halved, seeded and sliced ⅛ inch thick
- 1/2 medium yellow summer squash quartered and sliced ¼ inch thick
- 1/4 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.
Notes
Recipe By: EatingWell Magazine, July/August 2016
Serving Size: 4
Serving Size: 4
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