Recipe: Heirloom tomato & summer vegetable salad

From EatingWell

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

Makes 4 servings

⅓ cup cider vinegar

2 teaspoons honey

1 small clove 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 1/8 inch thick

½ medium yellow summer squash, quartered and sliced 1/4 inch thick

¼ medium sweet onion, such as Vidalia, sliced 1/8 inch thick

Kernels from 1 ear of corn

1 tablespoon coarsely chopped fresh dill or basil

Preparation

Active time 20 minutes

Total time 50 minutes

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. Serve garnished with dill or basil.

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