Bald Eagle Valley Tomato Salad


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


  • 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


  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