Tri-Color Tomato Salad
Author: 
Recipe type: Salad
Cuisine: Summer, Fall
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A bright vegetable salad bursting with flavor and perfect for summer or fall gatherings.
Ingredients
  • 1 Red Tomato
  • 1 Yellow Tomato
  • 1 Orange Tomato
  • ½ C. Cucumber, diced
  • 1 C. Eggplant, cubed
  • 1 C. Squash, cubed
  • ½ C. Sweet Yellow Corn Kernels
  • 2 T. White Wine Vinegar
  • 1½ T. Avocado Oil (or Extra Virgin Olive Oil)
  • Salt and Pepper
Instructions
  1. Add ½ T. oil to a skillet and saute eggplant, squash and corn until tender, about 3-4 minutes. You can use fresh corn or buy flash frozen organic corn. Once cooked, remove from heat and let cool.
  2. Combine tomatoes, cucumbers, 1 T. oil, and vinegar in a bowl. Once the sauteed vegetables have cooled to room temp, add them as well.
  3. Season with salt and pepper and enjoy!
Nutrition Information
Serving size: 1 (of 4) Calories: 87
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/09/tri-color-tomato-salad-recipe.html