2 medium tomato slices, juice reserved
1 medium onion, cut into 1/2 inch slices
1 medium cucumber, cut into 1/2 inch slices
1/2 cup sliced red onion
1 zucchini, cut into 1/2 inch slices
3 small carrot heads, chopped
1 medium carrot, thinly sliced
1 large tomato, sliced
1 tablespoon honey
1 tablespoon apple cider vinegar
1/2 teaspoon lemon zest
1 (8 ounce) can green beans, drained
3 tablespoons granulated sugar
In a medium bowl, toss tomatoes and onions with cucumber slices and red onion slices. Reserve 1/2 teaspoon juice from cucumber slices; arrange carrots and tomato slices in a bowl in the center.
Drain tomato mixture into a large bowl. Stir in tomatoes and cucumbers and set aside. Arrange tomato mixture, carrot and tomato slices over vegetables.
In a large bowl, combine tomato mixture, carrot, tomato slices, remaining juice, cucumber, onion slices, vinegar, lemon zest and juice from green beans, stirring just until blended. Transfer to bowl. Pour in sugar and cornstarch. Sprinkle marinated vegetables evenly over salad. Cover and refrigerate.