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My mother in law makes this salad every summer when we visit and it’s one of my favorites. Simple to make and super fresh and light, especially if you are having a heavier meal. Also, completely guilt free which is good because my mother in law makes some delicious dinners and I have to eat about 6 helpings of this salad to keep myself from scarfing everything in sight. I know this isn’t the most complicated thing ever, but as spring and summer approach, I think it’s good to remember that the salads and sides don’t have to be fussy. Make something simple and focus more on some delicious BBQ or your dessert. This salad is also relatively inexpensive so it’s good if you have a crowd to feed or are in charge of bringing the salad to a BBQ or potluck.

Cucumber Vinegar Salad

  • 2 medium to large cucumbers
  • 2 plum tomatoes,  or a handful of cheery tomatoes sliced in half
  • 1/4 cup diced red onion
  • white wine vinegar ( you can use just white if that’s what you have)
  • salt and pepper
  • Suggested additions: crumbled feta or fresh green beans
  1. Peel cucumber, slice in half length wise. Using your peeler, scoop out the seeds, cut into bite sized pieces. Seed your tomatoes if you desire and cut into bite sized pieces.
  2. Add cucumber, tomato and red onion to bowl and toss with 2 Tbsp. of white wine vinegar, salt and pepper to taste. Cover and refrigerate until ready to serve. Serve ice cold.
  3. Immediately before serving, taste and season with more vinegar if necessary.

Note: If you choose to use the feta, sprinkle it in right before you serve, to keep it from getting soggy in the vinegar.

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Four ingredients. That's it. And three of them come from the same aisle at the grocery store.

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You don't have to seed your cumber, or even the tomato. But it keeps the salad from getting soupy and watering down the vinegar taste.

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Finished product: well, most of it. I sorta ate half along the way. Oops.

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