Next to fall this has to be one of my favorite times of the year. All of the beautiful flowers are in bloom, it’s not too terribly hot, and delicious home grown vegetables start to ripen!
My father-in-law may have the best garden known to man. He can grow anything and is kind enough to share his harvest. Greg enjoys gardening also, but with his work schedule has not had one in several years. Therefore, I rely on the farmers market and friends for my fresh veggies.
Wesley”s sweet girlfriend, Ashley, brought me my first fresh tomatoes of the season this week and I can hardly wait for my first tomato sandwich! I did, however, make this fabulous Cucumber, Tomato, and Onion Salad.
It’s easy to make and great to have around this time of year.
Best made with fresh garden produce, this recipe is just a guide. If you prefer no onions, leave them out. Adjust the sugar to your taste and substitute sugar substitute is desired.
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.