This sweet yet tart Southern side dish of tomato salad uses your garden’s bounty of fresh tomatoes, bell pepper and sweet onion.

Yield: 6-8 servings

Difficulty Rating: Easy

Nutritional Highlights: Tomatoes are filled with antioxidants vitamin A and C, and bell peppers are one of the richest sources of vitamin C. In fact, one medium-sized green bell pepper has as much vitamin C as a medium orange.


  • 6 large tomatoes, cut into quarters
  • 1 sweet onion (such as Vidalia), sliced and separated into rings
  • 1 bell pepper, julienned
  • ¾ cup vinegar
  • ¼ cup cold water
  • 1 ½ teaspoons mustard seeds
  • 1 ½ teaspoons sugar
  • 1 ½ teaspoons celery salt
  • ½ teaspoon salt
  • ⅛ teaspoon red pepper
  • ⅛ teaspoon black pepper


  1. Toss the tomatoes, onion and bell pepper in a heatproof bowl.
  2. Combine the vinegar, cold water, mustard seeds, sugar, celery salt, salt, red pepper and black pepper in a saucepan and mix well. Bring to a boil. Boil for 1 minute, stirring occasionally.
  3. Pour the hot vinegar mixture over the tomato mixture and mix gently.
  4. Chill, covered, for several hours. Can be stored, covered, in the refrigerator for 2 to 3 days.
Recipe From: Farm Flavor -

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  1. Jessy Yancey says:

    Linked up at Summer Salad Sundays.

  2. Debbie @ Easy Natural Food says:

    Sounds different, but really good! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

  3. Diane Balch says:

    You have all of my favorite summer vegetables in this salad. Thanks so much for sharing it with us on foodie friday.