A Cucumber Tomato Salad Recipe with the perfect sweet vinegar and oil dressing with a little heat provided by red onions.
Perfect salad for picnics, BBQs, and holiday entertaining.
This is one of those rare recipes my mother made well.
But she made it all the time.
This Cucumber Tomato Onion Salad recipe 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.
For a much better version, try our recipe for strawberry shortcake cake.
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!
Allow a bit of time for this salad to marinade before serving.
The flavor improves throughout the day.
We prefer the lighter taste of plain white vinegar, but feel free to substitute apple cider vinegar, white wine vinegar, or any other light vinegar.
The only vinegar I probably wouldn’t use would be balsamic.
- 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
- 1/2 teaspoon Salt
- 1/4 teaspoon ground black pepper
- 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 marinate at least 1 hour.
May be served cold or at room temperature.
Serving Size:1/2 cup
Amount Per Serving:Calories: 56 Total Fat: 3.5g Saturated Fat: 0.5g Cholesterol: 0mg Sodium: 38mg Carbohydrates: 5.9g Fiber: 0.8g Sugar: 4.8g Protein: 0.6g
Other Summer Recipes to Try:
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