Recipes » Salad Recipes » Fire and Ice Tomatoes

Fire and Ice Tomatoes

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4.8 from 8 votes
A sweet-tart salad with fresh summer tomatoes, bell peppers and sweet Vidalia onions .
Prep Time 10 minutes
Cook Time 5 minutes
This vintage recipe for Fire and Ice Tomatoes is a sweet-tart salad with late summer tomatoes, bell peppers, and sweet Vidalia onions. https://www.lanascooking.com/fire-and-ice-tomatoes/

This vintage recipe for Fire and Ice Tomatoes is a sweet-tart salad with late summer tomatoes, bell peppers, and sweet Vidalia onions.

Even in late summer with Fall just around the corner, there’s still time for some good summer cooking. Especially if your garden is still going strong and you have more tomatoes than you know what to do with!

This vintage recipe for Fire and Ice Tomatoes is a sweet-tart salad with late summer tomatoes, bell peppers, and sweet Vidalia onions. https://www.lanascooking.com/fire-and-ice-tomatoes/

In late summer, good tomatoes are still widely available in the farmers’ markets, too. So pick up a few and use them in this fantastic recipe!

This vintage southern recipe comes from my mother, India, better known to her grandchildren as NeeNa. In the South we have a long tradition of giving grandparents more affectionate nicknames than simply grandmother and grandfather.

I’ve known of grandmothers whose grandchildren call them “Sweet,” “MamaDeah” (Mama Dear), “Munnie,” and “Ma Mag.” I called my grandmother “Polly” and we’re known to our own two grandchildren as Nana and BeeBop. My father’s name was LaVon and all the grandchildren called him Bon-Bon or Daddy Bon.

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All these names, of course, have a story to go with them. NeeNa came about when my daughter was beginning to talk and trying to say “India.” It just came out as “NeeNa” and she’s been NeeNa ever since.

NeeNa’s recipe for Fire and Ice Tomatoes is a great salad or side dish for almost any summer meal. It’s wonderful with fried chicken or pork chops and also goes well with ribs or even a steak. It’s also a fabulous take-along for a picnic.

The sweet-tart dressing that is poured over the vegetables has almost the same flavor as the brine used for bread and butter pickles. You can make this a day or two ahead and keep them in the refrigerator, too.

How to Make Fire and Ice Tomatoes

Tomatoes, onions, and peppers on a cutting board.

Be sure to use Vidalia onions for this dish. Their sweet, mild flavor just can’t be beat! I’m not going to even try to get into the Vidalia vs. Walla Walla debate here. I’m just going to say flat out that Vidalias are the best :-)

Vegetables layered in a shallow dish.

Cut the tomatoes into wedges and the onions and peppers into rings. Place the prepared vegetables in a shallow dish.

Don’t you love the colors in there? Yellow or orange peppers would also be pretty.

Ingredients for the marinade in a small saucepan.

Bring the remaining ingredients to a boil and cook for one minute.

Hot marinade poured over the vegetables.

Pour the hot marinade over the vegetables. Cover the dish and refrigerate for several hours or overnight. Keeps in the refrigerator for several days.

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This vintage recipe for Fire and Ice Tomatoes is a sweet-tart salad with late summer tomatoes, bell peppers, and sweet Vidalia onions. https://www.lanascooking.com/fire-and-ice-tomatoes/

Fire and Ice Tomatoes

A sweet-tart salad with fresh summer tomatoes, bell peppers and sweet Vidalia onions .
4.75 from 8 votes
Print It Rate It Text It
Course: Salads
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 89kcal
Author: Lana Stuart

Ingredients

  • 2 large Vidalia onions sliced and separated into rings
  • 6 tomatoes quartered
  • 1 large green bell pepper cut into strips
  • ¾ cup white vinegar
  • 1 ½ teaspoons celery seed
  • 1 ½ teaspoons mustard seed
  • ½ teaspoon salt
  • ¾ cup water
  • 2 tablespoons sugar
  • ¼ teaspoon black pepper

Instructions

  • Cut the tomatoes into wedges and the onions and peppers into rings.
  • Place vegetables in a shallow dish.
  • Bring remaining ingredients to a boil and cook for one minute. Pour over vegetables.
  • Cover dish and refrigerate for several hours or overnight.
  • Keeps in refrigerator for several days.

Notes

Nutrition Information

Serving: 1 | Calories: 89kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 212mg | Potassium: 472mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1100IU | Vitamin C: 38mg | Calcium: 51mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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25 Comments

  1. Fire & Ice always a favorite salad around here in the summer especially now with an abundance of produce here. Also on the list for summer dining our favorite family recipe for Italian style marinated tomatoes and both salads on the menu plan along with so many other tomato projects

  2. I’m going to try this recipe, but I do not see anything in the ingredients that would account for the “Fire”? Did I miss a ingredient?

    1. No, you didn’t Frank. Honestly? I have no idea why it’s called “fire and ice” except that’s what my family has always called it :-) If you want a little fire, though, a pinch of red pepper flakes would work very nicely.

    2. 5 stars
      I too wanted a little heat. I’ve made this recipe several times and now I and add about 6-12 pickled jalapenos slices, depending on your taste, and sometimes a little juice from the jar. It brings if from a good to great!

  3. I love everything in this salad, including the intriguing additions of celery and mustard seeds. Considering what a bread and butter pickle fanatic I am — I eat them literally every day with lunch — I will definitely work this into my dinnertime salad rotation. I’m currently tapped out on garden tomatoes but am planting my fall vines this week!

  4. This looks so refreshing! Glad to hear that it is cooling down and becoming comfortable. I am in California and we have had a unseasonably cool summer – miss the warm nights we typically have. Enjoy your holiday weekend!

  5. So good! I wish I had more tomatoes than I knew what to do with… I think I need to call my parents and have them deliver some to me this weekend!

  6. Looks great! That’s fancier than my family’s version (no spices in ours), and I’m going to try this this weekend. By the way, my mom is Honey to my boys. Gotta love Georgia. :)

  7. I love the sweet story about the origin of grandparents’ names in the south. These tomatoes look so fresh and sweet – the perfect end to summer.

    1. I do love sharing little glimpses of Southern culture with people who come here to visit. And, yes, those tomatoes were fresh and delicious!

  8. Another one with my name on it Lana. You know I like em easy and delicious.
    It’s funny but I was brought up using Grandma & Grandpa & so were my kids. Interesting how you personalized it. I like that.

  9. now this brings back a recipe from my hometown – I make a similar version now and yes, Vidalia onions for me too…. except when not available… :-(

    1. This is such an easy thing to put together and so good with all of our summer cooking. Thanks for stopping by, Drick!

  10. I had never heard of this recipe before until seeing it recently on a few websites and it really intrigues me. I love everything in it, and the name alone makes me happy. This is something I need to try.

    Here in New York we have only just begun to get our fair share of tomatoes since our season starts later than you lucky folks down south. So this is going to be a must try for us. My plants are hanging with ripe tomatoes and a ton of green ones getting ready to go red. Can’t wait to try this.

    PS: I love your mom’s name. So pretty.

    1. Pam, I just know you’d like this recipe. It has just the right balance of sweet and tart. Our tomato season is just about done. Actually, for most varieties of tomatoes it was over at least a month ago.

      And, thanks, I love my mom’s name, too. Starting with my grandmother we have four generations of Indias in our family :-)