This year, cucumbers have been the most prolific vegetable in our garden. I’m bringing in several each day. Soon we will have so many that I will be making cucumber chips in the dehydrator. But for now, we’re enjoying lots of salads. This one keeps well for 2 or 3 days and gets better with time.
I use my OXO Mandolin to slice the onion and cucumber. You can also slice by hand if you have mad knife skills. I get thinner, more uniform slices using a mandolin. In the salad pictured, I’ve used balsamic vinegar. I have also made this with apple cider vinegar. It’s a bit tangier than balsamic, but if you are trying to increase your apple cider vinegar intake, this is an easy way to do it!
Tomato Cucumber Onion Salad, A Simple Summer Salad
- 4 cups halved cherry tomatoes , about a pound
- 4 small cucumbers , approximately 1/4 pound, thinly sliced
- 1/2 large red onion , thinly sliced
- 1/2 cup balsamic or apple cider vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Place vegetables in a large bowl.
In a small bowl, whisk oil and vinegar together to emulsify.
Pour dressing over vegetables.
Toss to combine.
Dress with salt and pepper to taste.
Refrigerate for at least an hour before serving.