Bald Eagle Valley Tomato Salad Recipe

• 3 lb large sun-ripened tomatoes (abt 4 large tomatoes)
• 1 c. diced celery
• 1/2 c. apple cider vinegar
• 1/4 c. water
• 1 Tbsp. sugar or possibly honey
• 1 Tbsp. finely-chopped onion Salt to taste Freshly-grnd black pepper to taste
• 1 Tbsp. chopped parsley

1. Cut tomatoes into large, irregular chunks, and place with celery in salad bowl.
2. Combine vinegar, water, sugar and onion.
3. Stir to dissolve sugar, and infuse about 5 min, or possibly till flavors blend.
4. Pour over tomatoes, and add in salt and pepper.
5. Stir to coat all pcs of tomato with vinegar mix.
6. Scatter parsley over top, and serve immediately.
7. This recipe yields 4 to 6 servings.
8. Comments: This delightful 1920s church-picnic salad from central Pennsylvania depends on vine-ripe summer tomatoes for much of its flavor.
9. Choose plump, sweet-tasting beefsteak tomatoes.
10. For added zest, sprinkle freshly minced mint over the salad just before serving.

tomatoes, celery, apple cider vinegar, water, sugar, onion salt, parsley

Taken from cookeatshare.com/recipes/bald-eagle-valley-tomato-salad-76221 (may not work)