Bald Eagle Valley Tomato Salad

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This delightful 1920s church-picnic salad from central Pennsylvania depends on vine-ripe summer tomatoes for much of its flavor. Choose plump, sweet-tasting beefsteak tomatoes. For added zest, sprinkle freshly chopped mint over the salad just before serving.

  • ServingServings

Ingredients

  • 3 lb. large sun-ripened tomatoes (about 4 large tomatoes)
  • 1 cup diced celery
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 1 Tbs. sugar or honey
  • 1 Tbs. finely minced onion
  • Salt and freshly ground black pepper to taste
  • 1 Tbs. minced parsley

Preparation

  1. Cut tomatoes into large, irregular chunks, and place with celery in salad bowl.
  2. Combine vinegar, water, sugar and onion. Stir to dissolve sugar, and infuse about 5 minutes, or until flavors blend. Pour over tomatoes, and add salt and pepper. Stir to coat all pieces of tomato with vinegar mixture. Scatter parsley over top, and serve immediately.

Nutrition Information

  • Serving Size: SERVES 4 TO 6
  • Calories: 60
  • Carbohydrate Content: 14 g
  • Fat Content: 1 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Sodium Content: 45 mg
  • Sugar Content: 9 g