I really need to get started with my pickle making! I'm starting to get far more cucumbers than the kids can gobble up, so I need to start using them for something! This is one of my favorite summer salads, which just happens to use vegetables I have in abundance from my garden right now: cucumbers, tomatoes, and onion. I find a half batch of this is plenty for my family for a meal, but the measurements don't work out well for writing out a recipe for a half batch (unless you use a measuring cup that lists ounces in addition to cups), so this is for the full batch and you can half it if you wish. And, of course, you can increase the levels of seasonings if you wish a stronger flavor.
Cucumber and Tomato Salad
2-3 large tomatoes, cut into wedges
2 cucumbers, peeled, quartered & sliced
1 small onion, thinly sliced
2/3 cup olive oil
1/3 cup apple cider vinegar (with the mother)
1 tbsp sugar
1/2 tsp salt
1/4 tsp oregano
1/8 tsp ground red pepper
Place vegetables in a large salad bowl. In a separate bowl, whisk together remaining ingredients until sugar and salt dissolve. Pour dressing over vegetables. Refrigerate for at least an hour before serving.
it looks good. I just cut up cucs and tomatoes, toss them in ranch dressing, add a sprinkle of sunflower seeds (roasted), and some bacon bits. then use a fork to shovel it into my mouth! lol!
ReplyDeletei make this for my wife's snack busters. We usually use Bermuda onion. Try subing the apple cider vinesar w/ red wine vinegar and always use Ex virg. I put a tbsp. of heavy mayo in it, to help bind it and I use basil instead of oregano. Presto. Chef Tom Morrison
ReplyDeleteone of my fav's I made this earlier this week.
ReplyDelete