Heirloom Tomato & Summer Vegetable Salad

Heirloom Tomato & Summer Vegetable Salad

2 Reviews
From: EatingWell Magazine, July/August 2016

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 4 servings

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Original recipe yields 4 servings
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  • 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


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  1. 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
  • Per serving: 52 calories; 0 g fat(0 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 29 mcg folate; 0 mg cholesterol; 7 g sugars; 3 g added sugars; 423 IU vitamin A; 13 mg vitamin C; 19 mg calcium; 0 mg iron; 149 mg sodium; 282 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ vegetable

Reviews 2

August 26, 2019
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By: AliceG 59
This was delicious, very fresh. I followed the recipe but added some different squash I found at the farmer's market. I think you could add almost any fresh summer vegetable that you can slice. Great with fish.
July 25, 2016
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By: EatingWell User
Deelish fresh, crunchy, not to sour, just enough sweet and salty Pros: ok with additional veg - whatever is in your garden. I added fresh peas Cons: disappears too quickly ;)
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