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Category:Description
This classic Southern cucumber, tomato, and Vidalia onion salad is a refreshing summer side made with a combination of white vinegar and apple cider vinegar, juicy garden vegetables, and a touch of sweetness. The perfect dish for cookouts, Sunday suppers, and backyard gatherings.
Ingredients
- 1 English cucumber (or 2 small garden cucumbers), peeled and thinly sliced
- 3 garden-fresh tomatoes, cut into wedges
- 1 small Vidalia onion or red onion thinly sliced
- ¾ cup white vinegar
- ¼ cup apple cider vinegar
- 2 ½ tablespoons olive oil (or vegetable oil)
- 1/4 cup water
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper or more if you are like me like lots of pepper in the salad
- Optional: 1 tablespoon chopped fresh basil or parsley
Instructions
- In a large mixing bowl, combine the sliced cucumber, tomatoes, and onion.
- In a small bowl, whisk together the vinegars, oil, water, sugar, salt, and pepper.
- Pour the dressing over the vegetables and gently toss to coat.
- Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to marry.
- Toss again before serving, and garnish with fresh herbs if desired or grind and sprinkle a little more black pepper over the salad.
Notes
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- The vegetables will soften over time but still taste delicious
- Not recommended for freezing due to high water content
Nutrition
- Serving Size: 1 cup
- Calories: 106.5
- Sugar: 101.2 g
- Sodium: 391 mg
- Fat: 5 g
- Carbohydrates: 13.42 g
- Fiber: 1.2 g
- Protein: .83g
- Cholesterol: Omg