Creatively Transforming Food

Fire and Ice Summer Salad

Fire and Ice Summer Salad2

Fire and Ice Summer Salad

Prep time: 

Cook time: 

Total time: 

Serves: 8 servings

On a hot, sultry summer day who wants to heat up the kitchen? This refreshing salad cools and satisfies by itself or complimented by grilled chicken or fish. Visiting my sister-in-law in Seaside Heights, New Jersey this was delightfully discovered while stopping by one of her friend's homes along our bike route. Sadly, this was before Sandy ravaged the area. I haven't been there since, but hope the recovery is continuing. I had to search for the recipe as soon as I returned home to Maryland and found one which hit the spot. Fire 'n Ice Summer Salad was found on With some minor adjustments to incorporate what I already had on hand, here is the result which will not disappoint you! Feel free to substitute those colorful tomatoes grown in your garden for an individualistic and eye-pleasing flare!
  • Dressing:
  • ¼ c. apple cider vinegar
  • ¼ c. red wine vinegar
  • ¼ c. agave
  • 1 t. sea salt
  • 1 t. celery seed
  • 1 t. mustard seed
  • Salad:
  • 1 medium green or red bell pepper, thinly sliced
  • 1 small red onion, cut in half and thinly sliced
  • 1 jalapeno pepper, finely chopped
  • 1 pound cocktail-sized tomatoes, sliced
  • 1 English cucumber, thinly sliced
  1. Combine the dressing ingredients in a small saucepan.
  2. Bring to a boil, stirring constantly for 1 minute.
  3. Combine salad ingredients (except the cucumbers),in a glass bowl.
  4. Pour the hot dressing over the vegetables and set aside to cool.
  5. Add the cucumbers.Stir and cover.
  6. Refrigerate several hours.
  7. Serve with a slotted spoon.