Pickled Onion Caprese Summer Salad

If you live in Toronto than you can attest to the very hot days we have been having this summer. Yes, it is true for all my friends all over the world we do get that super hot weather here in Canada. I love it, but as a result I am craving light, juicy foods that keep my body hydrated. I made this dish a few weeks ago for a potluck lunch I hosted. The fresh tomato and basil paired with the vinegar infused onions was a perfect compliment to the other summer salads my guests brought.

I made this particular recipe dairy free, but feel free to add a few shavings of fresh Parmesan cheese over-top this delectable dish!

For those who have any gastrointestinal upset, this dish is perfect for you! The apple cider vinegar helps with digestion and absorption of nutrients.

If you want more of these health benefits, you can also take 1tbsp of apple cider vinegar as a shot with lunch and dinner. Don’t like this idea? Consider drizzling the vinegar over salads and cooked veggies to get the same health benefits.

Ingredients for Pickled Onion Caprese Summer Salad:

2 hot house or beefsteak tomatoes sliced

1tbsp olive oil

Fresh basil (as much as you would like)

sea salt and pepper to taste

1 medium white onion sliced thinly

1/2 cup apple cider vinegar

1/2 cup cold water

Serves 4


To pickle onions, combine vinegar and water and onion into a small bowl. Try to ensure onion is submerged into liquid. Let sit in the fridge for 30-45 minutes (or more).

In the meantime, slice the tomato, add basil, sea salt, pepper, olive oil and arrange on a plate. When the onions have absorbed some flavour from the vinegar, add them over the tomatoes. Using a tablespoon, drizzle 2-3 tbsp of the water/vinegar liquid over the tomatoes as well.


For more recipes and information on gastrointestinal health, check out my new book, Your Weight Loss G-Spot!

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