Contents
A hydrating, low-calorie salad featuring cucumbers, tomatoes, and onions in a light vinegar dressing. This dish has a history as a preservation method and a staple of rural American life, evolving into a beloved comfort food known for its sweet and sour profile.
Ingredients
- Cucumbers
- Tomatoes
- Onions
- Vinegar
- Oil
- Water
- Sugar
- Salt
- Black pepper
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Instructions
- Wash and slice the cucumbers into thin, even rounds.
- Chop the tomatoes and slice the onions thinly.
- In a small bowl, whisk together the vinegar, oil, water, sugar, salt, and black pepper until the sugar is dissolved.
- Place all the vegetables into a large non-reactive bowl (glass or ceramic is best).
- Pour the marinade over the top and toss gently to ensure everything is well-coated.
- Cover the bowl and refrigerate for at least 2 hours. For the best flavor, let it marinate for 24 hours, tossing occasionally so the vegetables at the top can soak in the juices.
- Give the salad one final toss before serving chilled.
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Notes
Variations: Creamy Version (stir in 1/2 cup sour cream or Greek yogurt), Spicy Kick (add red pepper flakes or jalapeños), Added Protein (toss in chickpeas or feta cheese). Storage: Keeps in refrigerator for 3-5 days; often tastes better on day two. If too much liquid releases, drain some excess juice.
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