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Parve
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours
Diets
I love making this recipe because it’s so versatile. Below is a sample combination of vegetables. Feel free to add or omit based on your preference. Other vegetables I like to include are baby corn, hearts of palm, sliced zucchini, colorful peppers, broccoli, etc. (If you’re using broccoli, add it to the salad immediately before serving so it stays a nice bright green color.)
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1 pound (450 grams) heirloom tomatoes
12 ounces (340 grams) sugar snap peas
1 each purple, yellow, and orange carrot, cut into thin sticks
1/4 – 1/2 purple onion, sliced
1 teaspoon salt
3 tablespoons oil
3 tablespoons sugar
4 tablespoons vinegar (if gluten-free, use distilled vinegar)
Place all ingredients in a container and marinate at least two to three hours before serving.
Photography: Hudi Greenberger Food and Prop Styling: Janine Kalesis
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Veggie amounts If I want to use dif vegetables, about how many cups is the right proportion for this dressing?
I don’t have exact measurements since it’s weight. But I am gonna go out on a limb and say about 4-5 cups of veggies. The dressing is good enough that you can double it and marinate it on the spot and see what’s considered too much.
how do you cut the heirloom tomatoes and do you use cherry heirlooms or big tomatoes