Cookbook:Cucumber, Tomato, and Onion Salad
| Cucumber, Tomato, and Onion Salad | |
|---|---|
| Category | Salad recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Texas Cuisine
This is a very flexible recipe. Except for the cucumbers and some form of diluted vinegar, you can adjust the recipe to your heart's content, for example adding dill. The addition of mayonnaise, a great deal of oil, or dairy products makes this into some other recipe.
Although the name says 'salad', in more modern terms it could be called a fresh pickle. It can serve as a counter-point to fried or oily foods. It should be served using slotted spoon, to allow draining. If helpful, small side-dish bowls can be used.
Ingredients
[edit | edit source]- 2 large cucumbers
- 1 small white onion, diced (perhaps a sliced green onion could be substituted)
- 1 (or more, if in season) tomato, diced or wedged (optional, adds color)
- ½ cup white vinegar
- ½ cup water
- Additional seasoning as you may desire (e.g. salt)
Procedure
[edit | edit source]- Peel the cucumbers, either completely or leaving some green, in a pattern you prefer.
- Slice cucumbers about ¼ inch (½ cm) thick.
- Add vinegar and water, adjusting the proportions to your taste. The end result is that the other ingredients will be floating in clear liquid.
- Refrigerate, then serve cool to cold, while the ingredients are still crisp.