Cucumber, Tomato, and Onion Salad
- 2 large tomatoes, sliced into thin wedges and then cut in half lengthwise
- 8 pickling cucumbers (about 4 cups), sliced
- 1 medium Vidalia onion, quartered, then sliced thin
- ½ c. plus 3 tbsp. apple cider vinegar
- 2 tbsp. granulated sugar
- freshly ground black pepper, to taste
- salt, to taste
- ¼ c. vegetable oil
- ½ c. water
- Slice all of the vegetables and place in a large bowl.
- In a small bowl, whisk together the vinegar, sugar, pepper, salt, oil and water.
- Pour over veggies and toss. Cover and refrigerate for at least two hours before serving.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/cucumber-tomato-and-onion-salad/
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