The heat here in the Texas Panhandle the last few weeks has been oppressive. Even with four seasons, we generally just experience two of them here, summer and winter. We have had triple digits lately even though the calendar still said spring until last week. So this time of year I enjoy making all kinds of salads. Three bean salad, wedge salad and the recipe I’m sharing with you today, tomato cucumber salad. It’s a family favorite and is perfect for family barbeques and church potlucks. I know you will love it as much as we do.
Tomato Cucumber and Onion Salad –
1 cup water
¼ cup olive oil
½ cup vinegar
¼ cup sugar
2 tsp. salt
1 tsp. course ground black pepper
20-25 cherry tomatoes cut in half or 3 medium tomatoes, cut into wedges
2 cucumbers , peeled and sliced ¼” thick
1 medium onion, sliced and separated
Whisk together the dressing in a bowl, or combine them in a jar and shake until mixed. Set the dressing aside to allow the flavors to blend.
Cut the cherry tomatoes in half or the medium tomatoes into wedges and thinly slice the cucumber and red onion. Place them in a large bowl.
Pour the dressing over the sliced vegetables and toss to coat.
*Note: This salad tastes best when chilled before serving.