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What to do with fresh garden tomatoes?

I hope you’re having several opportunities this summer to eat home grown tomatoes. There’s nothing like them. You do know not to refrigerate them, right? They lose their flavor and the texture changes.

As I write this, I’m eating a fabulous cold salad I concocted this morning using a whole tomato and a variety of other vegetables. It took me about 10 minutes to prepare. It’s so good, I thought you’d like to know how to make it too.

When I opened the refrigerator to decide what to prepare for lunch, I knew I wanted to make the meal veggie-rich because I haven’t been eating as many vegetables as I’d like. I also remembered that I had a lot of fresh vegetables on hand. So this cold tomato-vegetable salad was the perfect choice. I knew it would taste great.

Fresh Tomato-Veggie Summer Salad


  1. Include any of the ingredients listed below (or add your own).
  2. Cut into bite-sized chunks.
  3. Use whatever amount of each ingredient that is pleasing to your palate.
  4. Stir it all together. Add salt and pepper if desired. I’m enjoying the fresh flavors without any added seasonings, and it’s fabulous.


Green, yellow, or red peppers
Green onion or diced yellow or purple onion
Jalapeno pepper – small amount
Cilantro (a handful)
Cottage cheese
It may sound odd but I added a handful of red grapes I wanted to use up. The occasional sweet burst of flavor was enjoyable. Sometimes I include fresh pineapple and lime juice. This little salad can be modified to suit the ingredients you have on hand. It’s very versatile. It even tastes great without the cottage cheese.

Comments Please

Do you have suggestions or recipes for using homegrown tomatoes, zucchini, or other garden produce? We all need yummy ideas for adding more vegetables to our daily meals. If you know of any healthy, simple to prepare recipes, click on the comment link below and tell us all about it.

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