This is one of our favorite summer salads. We always loosely follow the recipe depending on what we have on hand. In the one pictured, everything was from our garden except the red onion. I used zucchini, cucumber, three kinds of tomatoes, red onion, cilantro, jalapeno and green pepper. Yum! It’s even better the next day.
Serve with a grilled burger or chicken. You can prepare this recipe up to two days in advance. The longer the vegetables marinate, the more flavor they acquire. Remove the seeds from the pepper if you prefer mild heat.
4 cups halved red, yellow, or orange cherry tomatoes (use tomatoes and whatever fresh summer veggies you have on hand – see above)
¼ cup thinly sliced green onions or chopped red onion
4 garlic cloves, minced
1 jalapeño pepper, thinly sliced
¼ cup white balsamic vinegar
1 tablespoon organic brown sugar, or honey.
¼ cup virgin olive oil
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
Combine first 4 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir until blended. Pour vinegar mixture over tomato mixture, tossing to coat. Let marinate, in or out of the refrigerator, at least 1 hour.
Yield: 8 servings (serving size: 1/2 cup)
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