In the summer, my mom would bring back baskets of tomatoes from her Uncle John and Aunt Hessie's farm in Evergreen Mills, Virginia. I updated the salad by using extra-virgin olive oil instead of vegetable oil, 3 different varieties of tomatoes, and red onion. This salad brings back memories of my childhood and summertime.
1 English cucumber, cut in half lengthwise and sliced
1 English cucumber, cut in half lengthwise and sliced
4 medium assorted tomatoes, cut into wedges
½ small red onion, cut in half and thinly sliced
Dressing
½ small red onion, cut in half and thinly sliced
Dressing
¼ cup apple cider vinegar
3 T extra-virgin olive oil
2 t granulated sugar
Sea salt and freshly ground black pepper
In a salad bowl, add the sliced cucumber, tomatoes, and red onion.
In a small bowl, whisk together the cider vinegar, olive oil, and sugar.
Season to taste with salt and pepper.
Pour salad dressing over salad and gently toss to combine.
Cover and let sit on the counter for about 15 minutes for flavors to develop.
Gently toss again before serving.
In a salad bowl, add the sliced cucumber, tomatoes, and red onion.
In a small bowl, whisk together the cider vinegar, olive oil, and sugar.
Season to taste with salt and pepper.
Pour salad dressing over salad and gently toss to combine.
Cover and let sit on the counter for about 15 minutes for flavors to develop.
Gently toss again before serving.
Serves 4
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