Have you ever had one of those days when you’re just itching for something that screams fresh, zesty, and totally satisfying? Well, that’s exactly how I stumbled upon this Fire and Ice Tomatoes recipe. It was a sweltering summer afternoon, and I wanted a dish that could cool us down yet pack a punch of flavor. I remembered my grandma always had a knack for mixing up something similar, and boy, did it bring back those sunny days spent in her kitchen, listening to her hum her favorite tunes.
She always said the secret was in the balance between the crisp, cool veggies and the tangy, spicy dressing. You know how it is with family recipes—there’s always a little bit of heart and soul mixed in with the ingredients. This particular dish isn’t just a recipe; it’s a bite of those joyful moments spent with family, a taste of nostalgia. Every time I make it, I’m whisked away to those summer days, chatting away with grandma while she chopped and tossed veggies like a magician.
Now, let’s get into the heart of this dish. Imagine the juiciness of ripe tomatoes, the crunch of cucumbers, and bell peppers tangling with the bite of onions. The dressing? It’s a symphony of cider vinegar, a dash of mustard seed, and a hint of red pepper that dances on the palate. It’s perfect for those lazy evenings when turning on the stove feels like a chore, and you just want something fresh and vibrant on your plate.
Why not give it a whirl yourself? Grab those fresh veggies and see how they come alive with a simple yet flavorful dressing. Whether you’re gathering with family or just craving something light and zesty, this dish promises to be a hit. So, roll up your sleeves, and let’s dive into making something delicious!
How to Make Fire and Ice Tomatoes
Click here to get printable version
Ingredients:
- 6 large tomatoes, skinned and quartered
- 1 large cucumber, sliced thin
- 1 large green bell pepper, sliced thin
- 1 large red bell pepper, sliced thin
- 1 large red or Vidalia onion, sliced thin
- 3/4 cup cider vinegar
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons mustard seed
- 1 teaspoon granulated sugar
- 1/8 teaspoon red pepper or Tabasco sauce
- 1/8 teaspoon black pepper
- 2 teaspoons salt
- 1/4 cup water
Directions:
- Begin by preparing all the vegetables: thinly slice the cucumber, onions, and both types of bell peppers, and quarter the tomatoes.
- Combine all the sliced vegetables in a large bowl and gently mix them together.
- In a saucepan, mix the cider vinegar, celery salt, mustard seed, granulated sugar, red pepper, black pepper, salt, and water. Bring this concoction to a boil, allowing it to cook for about a minute before removing it from the heat.
- Immediately pour the hot dressing over the mixed vegetables in the bowl.
- Cover the bowl and place it in the refrigerator to chill for several hours or overnight, allowing the flavors to meld and intensify.
Flexible Ingredient Options for Every Cook
If you find yourself missing an ingredient or two, don’t fret. You can swap out the cider vinegar for white or red wine vinegar. If celery salt isn’t handy, regular salt with a pinch of celery seed works well. Can’t find Vidalia onions? A standard yellow onion can do the trick, although it will be slightly sharper in flavor.
Best Ways to Store Fire and Ice Tomatoes Leftover
Once you’ve enjoyed your fill, store any leftovers in an airtight container in the fridge. This salad can last up to three days refrigerated, allowing the flavors to develop even further. Just give it a good toss before serving to redistribute the dressing evenly.
Perfect Pairings for Fire and Ice Tomatoes
This vibrant salad pairs beautifully with grilled chicken or fish, offering a fresh contrast to the smoky flavors. Serve it alongside crusty bread to soak up the tangy dressing, or sprinkle feta cheese on top for an extra layer of flavor. A crisp white wine like Sauvignon Blanc would complement it perfectly.
Mastering the Art of Fire and Ice Tomatoes
For an extra kick, increase the red pepper or add some crushed red pepper flakes. To enhance the dish’s color and flavor, use heirloom tomatoes. Taste the dressing before pouring it over the veggies—if you prefer it sweeter, add a bit more sugar. These small tweaks can make a big difference.
Adapting This Recipe with Fresh, Seasonal Flavors
In spring, add fresh peas or radishes to the mix. Summer calls for corn kernels, while fall might have you tossing in some thinly sliced fennel. Winter isn’t left out; try adding some citrus segments to brighten the dish. Adaptability is key with this versatile salad.
FAQs:
Can I make Fire and Ice Tomatoes in advance?
Absolutely! In fact, making this dish ahead of time allows the flavors to meld and deepen. Prepare it up to a day in advance and store it in the refrigerator. Just give it a good stir before serving to ensure the dressing is evenly distributed.
What’s the best way to remove tomato skins?
Blanching is an easy method to peel tomatoes. Score a small ‘X’ at the bottom of each tomato, then plunge them into boiling water for about 30 seconds. Transfer to an ice water bath immediately. The skins should slip right off once cooled.
Is there a low-sodium option?
To reduce sodium, skip the celery salt and use a smaller amount of regular or sea salt. You can also use low-sodium vinegar options and be mindful of other high-sodium accompaniments if you’re serving this with other dishes.
Can I use cherry tomatoes instead?
Sure thing! Cherry tomatoes can add an extra burst of sweetness and color to your salad. Simply halve them instead of quartering larger tomatoes. They’ll provide a lovely contrast to the other flavors in the dish.
Can this salad be served warm?
While traditionally served chilled, you can experiment by serving it slightly warm. Heat the dressing just before pouring over the veggies, but avoid cooking them directly to maintain their fresh crunch. This variation can be particularly comforting in cooler weather.
What can I do if it turns out too spicy?
If your salad ends up packing more heat than you intended, balance it with a little more sugar or a splash of citrus juice, like lemon or lime. Dicing in an extra cucumber or adding avocado can also help mellow the spice factor.
Fire And Ice Tomatoes
Equipment
- saucepan
Ingredients
Vegetables:
- 6 large tomatoes skinned and quartered
- 1 large cucumber sliced thin
- 1 large green bell pepper sliced thin
- 1 large red bell pepper sliced thin
- 1 large red or vidalia onion sliced thin
Dressing:
- 3/4 cup cider vinegar
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons mustard seed
- 1 teaspoon granulated sugar
- 1/8 teaspoon red pepper or Tabasco sauce
- 1/8 teaspoon black pepper
- 2 teaspoons salt
- 1/4 cup water
Instructions
- Begin by preparing your vegetables: thinly slice the cucumber, onions, and both bell peppers, and quarter the tomatoes.
For Salad:
- Combine all the prepared vegetables in a large mixing bowl and toss them together until evenly distributed.
For Dressing:
- In a saucepan, mix cider vinegar, celery salt, mustard seed, granulated sugar, red pepper, black pepper, salt, and water. Heat this mixture until it reaches a boil and let it bubble for one minute before removing from heat.
- Pour the hot dressing over the mixed vegetables in the bowl.
- Cover the mixture and refrigerate for several hours or overnight to enhance the flavors.
