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By A Cowboy's Wife |
I’m not quite sure why it’s not called a Tomato, Onion, & Cucumber Salad considering onions are in it too but, nevertheless, it’s a favorite around here and an easy to one to make!
Per my mother’s advice, I used a big mason jar to give it “the look”. Of course, I was unable to find a lid and had to transform into MacGyver for a minute but no problemo for this girlio. I simply placed a plastic wrap sheet on the top of the jar and stretched a rubber band around to seal it;) My mom should really get her own food blog…she would make it wonderful!
Salads increase in popularity over the summer because they’re a cool, healthy dish that’s easy to make and serve. I personally don’t like onions or cucumbers so this isn’t one of my faves. I am picky though and am trusting everyone else’s taste buds on this dish. They praise it every time unless they’re just stroking my ego???
4.9 from 7 reviews
Tomato and Cucumber Salad
Author: Lori
Ingredients
- 4 medium tomatoes diced or sliced the way you want them
- 2 medium cucumbers, peeled & sliced
- 2 onions, sliced and separated into rings
- 2 Tbsp. Vinegar
- ¼ c. Oil, I used Olive Oil
- 2 Tbsp. Sugar
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tsp. minced fresh parsley.
Instructions
- Cut and set aside your cut up tomatoes, cucumbers & onions.
- In your bowl or mason jar, pour in the remaining ingredients and mix or shake.
- Toss in your cut up veggies and mix or shake until thoroughly coated.
- Marinate 2hrs before serving.
Viola! Ready to serve and eat:)
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Comments
george ashmore saysI love onions, I love tomatos, I love your tomato & onion salad–8 pictures, your banner was flying
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- george ashmore says
I love onions, I love tomatos, I love your tomato & onion salad–8 pictures, your banner was flying
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- Renee Schuhmacher says
Yum!! One of my favorite summer salads.
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- Roxanna says
Love your salad, always crave this when summer starts to heat up.
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- Mark says
I’ve been eating how my dad made them for 50 years. Like your recipe much better?
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- Vicki Christensen says
This looks so good & simple to make. Can’t wait to try it.
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- Audrey says
It is just my husband and myself at home these days. When I make this, I do not put my tomatoes in. We like our tomatoes stout..not mash like..to soft. When get ready to service this, I place slice tomatoes in a bowl and then add the rest over. Sit for a for a few minutes. It is so good.
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- A Cowboy's Wife says
That’s a great idea Audrey! I bet that does make it taste better!
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- Peter Nichol says
This is more or less the way I bottle mussels. The mussels taste really nice with they veggies. I leave them for three to four days before eating them. As I live in NZ I use green lipped mussels.
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- Jeffery Q Thresher says
Try this with red onions I bet you’ll love it even more.
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- Tina says
my cucumbers are still producing and I have lots of grape tomatoes. the salad sounds wonderful, If I make it now (mid Aug) will it still be okay for family even first weekend in October? would pickling salt help it keep longer? thanks
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- Leesa Bennett says
I use cilantro, red pinions and celery in mine ?
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- Antique Rose says
I love crunchy tomatoes and now your suggestion of celery has me marching to the kitchen. Thank you both! Antique Rose
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- Deborah Davenport says
I love salads. I am going to try this with vidalia onions (I love them, also). Yours looks and sounds great and I bet sweet vidalias make it even better. Thanks for posting.
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- Lynn Garst says
So yummy.
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- Karen Davis says
I made my version of this the other day. I add Zesty Italian Salad Dressing about 4 tablespoons plus I add a little more vinegar. I add more herbs too. Oregano, Sweet Basil, Parsley and Dill Weed. It is so delicious after it has marinated.
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- Steve says
Brings back memories from 50 years ago. This was on our table at the farm every meal fresh from the garden.
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- Lisa debianchi says
Just wanna tell you since you don’t like onions if maybe you like red ones they sweeter also cut paper thin easy to eat after soaking or sometimes I use green onion they easier to eat but just as tasty
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- Rhonda Gales says
This looks so delicious. I’ll be pinning your recipe. Can’t wait for my garden to grow so I can use it. Thanks for sharing.
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- TONy Solesbee says
I love veggies like this. Calliflower and carrots also good and bell peppers. I use a gallon or 2 gallon jar and that lasts little longer..
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- Debra Rose says
This recipe is so versatile. You could substitute any ingredient for one that you enjoy. As you don’t like cucumber nor onion, have you tried a Honeydew melon and peeled and seeded cucumber salad (sliced in similar sizes), onions are optional? You might like the bit of sweetness the melon brings.
A friend of mine shared with me that by preparing the onion then, soaking it in a saltwater bath that it takes the “bite” out of the onion and omits some of the reflux symptoms while still enjoying the crunch. I do sometimes like to add a squeeze of lemon while marinating before adding to the recipe. You can rinse slightly if you prefer.
Also, somebody mentioned green onions. I like to julienne mine to a similar length as the other vegetables so that I am not always fishing for those tiny tasty rounds in recipes that they might go floating to the bottom of the salad bowl.
I do hope that these suggestions might help you to enjoy your creations more. :)Reply
- Inez Tankesly says
I am interested in knowing if you can canned this recipe.
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- Tracey says
How long will this keep in the fridge??
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- Philene says
I’m diabetic. Has anyone made this without adding sugar?
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- James says
I am too. Try using Splenda to taste.
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- Sandra says
I’m diabetic also. I use the Italian salad dressing over mine. I’ve also made it with vinegar, water and no salt seasonings along with fresh herbs. I like the crunch of the onion and cucumber and a firm tomato.
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- Crystal Reyes says
I’m interested if this could be canned?If so how long does it last?
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- Barb says
This has been one of my favorites for many years. My mother made it. It is also good without the tomatoes which I can no longer have.
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- Cheryl Waters says
If you are using a normal quart jar and you have no lid, a lid from a Parmesan grated cheese (Spaghetti cheese) fits perfectly.
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- Sandra J Walsh says
I use oil and red wine vinegar no sugar add celery and feta cheese
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- Lee Ann Carr says
I made this last night. It was good. I doubled up on the salt and vinegar.
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- Jean Everett says
Love your post
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