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Heirloom Tomato & Summer Vegetable Salad

Course: Salad
Keyword: tomato, vegetables
Servings: 4
Author: EatingWell Magazine

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