Cucumber Onion Tomato Salad, A Summer Garden Favorite!
distilled white vinegar
(I prefer raw local honey, use your preference)
grapeseed oil or other neutral oil
fresh cracked black pepper
, thinly sliced
, cut into wedges
, thinly sliced, rings separated
In a large bowl (not metal), mix together water, vingear, honey, oil, pepper and salt.
Add sliced cucumbers, tomato wedges and onions. Toss to coat well with dressing.
Refrigerate for at least one hour prior to serving. This can be refrigerated up to three days and gets better the longer the flavors come together. I like to make this the night before serving. Enjoy!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.