We served this at our pie-eating contest, but it’s good for picnics when you want something that won’t spoil easily.
This is a very easy and very refreshing way to use up some of the extra cucumbers that many of us still have popping up in our CSA deliveries. It’s another great side dish for those of us clinging to the last days of summer, or for those of you squeezing in a few more BBQs, or for you folks that live where it’s a little warmer for a bit longer.
Ingredients
1/2 medium red onion, sliced thin
2 medium tomatoes, chopped
1 large cucumber, peeled and chopped
1 teaspoon sugar
1/3 cup red wine vinegar
salt and fresh ground pepper to taste
Directions
In a medium sized bowl, wisk together the vinegar, sugar, and about a half teaspoon of salt and some pepper.
Add the cucumbers, onions, and tomatoes, stirring to coat them in the dressing. You can add more salt and pepper now if necessary.
Refrigerate for as long as you’ve got – a half hour sounds good, four hours is better, and overnight would be awesome. Either way, your leftovers are going to be mighty tasty the next day. Taste before you serve – minor adjustments might be necessary after you’ve allowed the flavors to meld in the fridge.
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