Fire and Ice Tomato Salad
This easy homemade Fire and Ice Tomato Salad features fresh tomatoes, onions, and peppers marinated in a zesty, spicy brine. It is the perfect hands-off Southern side dish to prep ahead for your next summer BBQ or picnic.
Equipment
- 13x9 glass baking dish do not use metal
- medium saucepan
- vegetable peeler
- cutting board and chef's knife
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Ingredients
- 6 large vine ripened tomatoes skinned, seeded, and cut into quarters
- 1 large green pepper seeded and sliced into strips
- 1 large red onion sliced into thin rings
- ¼ cup distilled white wine vinegar 5% acidity
- 4 ½ teaspoons sugar
- ½ teaspoon celery seed
- ½ teaspoon mustard seed
- 1 teaspoon sea salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground black pepper
- ¼ cup cold water
- 1 large English cucumber may substitute Persian or mini cucumber
Instructions
- Arrange the tomatoes, peppers and onion in a 13x9 glass baking dish.
- To make the brine, combine vinegar, sugar, celery seed, mustard seed, salt, cayenne, black pepper and water in a small saucepan with lid. Bring to a rolling boil; boil furiously for 1 minute.
- Immediately pour the hot brine over the fresh ingredients in the baking dish. Cool; then cover and refrigerate for 24 hours.
- Just before serving, slice the cucumber and arrange with the other ingredients.
Notes
Using a glass baking dish is highly encouraged. At all costs, avoid using metal. The marinade's acidity could start to break down the coating on a metal pan, which would give a metallic taste and potentially be harmful.
Peeling the tomatoes not only makes this salad more palatable, it makes it last longer. When you don't peel the skin, it eventually sloughs off in the marinade.
You may choose to serve Fire and Ice Tomato Salad right out the dish it pickled in to give your guests a choice of which veggies they want. Or, simply mix all the contents together and serve it in a large bowl; then place a few more cucumber slices on top!
Refrigerate leftovers and store in an airtight container. You may also choose to store this in a mason jar, but please note that this is not shelf stable.
Nutrition
Calories: 69kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 400mgPotassium: 585mgFiber: 3gSugar: 10gVitamin A: 1688IUVitamin C: 50mgCalcium: 38mgIron: 1mg
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