Years ago I used to giveaway or compost many of my garden-produced cucumbers simply because I didn’t know what to do with them!
This salad recipe became my most craved summer salad and eliminated any extra cucumbers from my harvest.
Simple and easy, you can whip this out in the morning for a delicious take-along lunch or for unexpected company that you feel the need to feed! I don’t measure I just cut and pour, but below is a pretty good guide.
The Ingredients (makes about 2 cups):
- 1 large Tomato (or 2 small), chopped
- ½ Cucumber, peeled, quartered lengthwise and sliced
- 1/3 C. Red Onion, chopped
- 2 T. Olive Oil
- 1 T. Red Wine Vinegar
- Fresh cracked pepper to taste
- Salt to taste (optional)
Mix all ingredients together and enjoy! Double, triple, or play with the ingredients to suit your preference.
-Kristin
Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.
Bam! (the sound of me bookmarking this recipe) 🙂 I use mine to make sweet relish and my all-time favorite, ebi sunomono – so refreshing! Thanks for another idea!
🙂 You are welcome! Enjoy!
What a great recipe for a hot day!
Num! Pinned this one! My cucs are nearly ready… can’t wait to try this!