Description
While traditionally a summer dish, Tomato Cucumber Onion Salad is quite possibly the most perfect side to compliment a variety of meals year-round! This SCD legal version has become a family favorite. This salad has it all: sweet, salty, crunchy, vinegary and best of all, a breeze to whip up!
Ingredients
5oz cherry or grape tomatoes- halved (see notes for options)
3 mini cucumbers- cut lengthwise, then sliced (see notes for options)
1/4 medium sized white, yellow or Vidalia onion- sliced
1/2 cup water
1/4 cup white vinegar (substitute apple cider vinegar if desired)
1 heaping Tbsp honey
1 tsp salt
Optional:
Feta cheese, crumbled
Parsley, chopped
Olive oil
Black pepper
Instructions
1. Whisk water, vinegar, honey and salt in a bowl and allow it to sit until the honey and salt completely dissolve.
2. Chop tomatoes in half. Cut mini cucumbers in half lengthwise, then chop into bite sized pieces. Cut onion into thin bite sized slices.
3. Add all fruits/veggies to the marinade and give it a good stir. Cover and place in the fridge for at least 1-2 hours (or more!) to allow the brine to soak in.
4. Serve cold as is or top with optional feta cheese, parsley, black pepper and/or a drizzle of olive oil.
Notes
This salad is extremely versatile…it’s hard to mess up! See below for some options:
I like the tomato and cucumber varieties listed in the ingredients. But any tomato or cucumber you prefer will work great. Peel the cucumber or remove the seeds if you prefer (especially if you are using a traditional cucumber with larger seeds).
Try apple cider vinegar instead of white vinegar. They both taste great!
Use as many or as few as the fruits/veggies as you like. If your family prefers tomato, add more tomatoes. Sweet bell peppers would be a nice addition as well. Just be sure that the brine covers most of the produce.