Summer is all about simplicity, and the combination of ingredients in a very Southern summer salad leaves little room for improvement.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpW36V4ogjliHquujV4uaq63Nk7TjrUoqbm1V_uP5Qg3-XypB9_llWPxflr8x0iFkloVKz0tZaIQXmxDxmN8AW5HYYhzaa2elu-6EwpYc0WksQjJ_ccxFs7UKqT8U4porMvg9nlQvlq4l/s640/Summer+Salad_3108.jpg)
Think of summer salad like a quick pickle. Leave it overnight or store about a week. Strain the salad and serve it with a drizzle of olive oil. Summer perfection on a plate.
Summer Salad
(serves 4)
2 cucumbers (about 3 cups sliced)
2 medium tomatoes (about 2 cups sliced, quartered)
2 medium tomatoes (about 2 cups sliced, quartered)
1 small white onion (thinly sliced, about a cup)
1 1/2 cups vinegar
2 1/2 cups water
1 tablespoon salt
1/4 cup sugar
1 1/2 cups vinegar
2 1/2 cups water
1 tablespoon salt
1/4 cup sugar
Slice the cucumber any way you'd like. The easiest way is to slice them into "coins," but it's also fun to slice them longways using a vegetable peeler. Place the sliced cucumber, tomatoes, onion vinegar, water, salt and sugar in a two-quart food storage container. Stir and refrigerate for a day before serving.
2 comments:
tastebud tickling!
I like this idea. Perfect for when the heat gets high.
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