Salad
1 pound (450 grams) heirloom tomatoes
12 ounces (340 grams) sugar snap peas
1 each purple, yellow, and orange carrot, cut into thin sticks
1/4 – 1/2 purple onion, sliced
Dressing
1 teaspoon salt
3 tablespoons oil
3 tablespoons sugar
4 tablespoons vinegar (if gluten-free, use distilled vinegar)
Make the Salad
Place all ingredients in a container and marinate at least two to three hours before serving.