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.
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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.
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
- Cut tomatoes into large, irregular chunks, and place with celery in salad bowl.
- 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
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 3 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 45 mg
- Sugar Content 9 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g