This is one of those rare recipes my mother made well. But she made it all the time. The recipe for Tomato, Cucumber, and Onion Salad stayed taped to the inside of her spice cabinet. I don’t remember a time not seeing it anytime I went for a salt shaker.
It was always present at her parties by the pool. There would also be the required steaks on the grill, mushrooms, cucumbers and onions, boxed scalloped potatoes, and those little sponge cakes you can buy in the produce section of most stores alongside sweetened strawberries and vanilla ice cream (my mother’s version of strawberry shortcake).
She had a special bowl for this recipe, as well as for her cucumbers and onions. Both had a distinct smell, no matter how much washing you did or trips through the dishwasher you gave them. If I remember right, they were old caramel corn plastic containers with lids. But, they worked well for their purpose I guess. Just put a lid on it and shake it all up. No spoons for stirring required!
Tomato, Cucumber, & Onion Salad
Refreshing summertime tomato and cucumber salad in a oil and vinegar dressing.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 16 Servings
- Category: Salad
- Method: Marinate
- Cuisine: Summer
- 2 Cucumbers peeled and sliced
- 3 large Tomatoes cut into chunks
- 1 small Onion cut into wedge pieces
- 1/4 cups Salad Oil
- 1/4 cup Vinegar
- 1/4 cup Sugar
- 1/4 teaspoon Salt
- 2 teaspoons Granulated Garlic
- Parsley Flakes
- Place cucumbers, tomatoes, and onions in a large bowl.
- In a separate bowl combine oil, vinegar, sugar, salt, and garlic powder.
- Mix well.
- Pour over cucumbers, tomatoes, and onions.
- Toss to mix well.
- Add parsley flakes for color and mix again.
- Allow to marinade at least 1 hour.
May be served cold or at room temperature.
- Serving Size: 1/2 cup
- Calories: 56
- Sugar: 4.8 g
- Sodium: 38 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 5.9 g
- Fiber: 0.8 g
- Protein: 0.6 g
- Cholesterol: 0 mg
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