Aunt Peggy’s Pickled Cucumber, Tomato, and Onion Salad

Name: Aunt Peggy’s Pickled Cucumber, Tomato, and Onion Salad
Yield: serves 4 to 6
Ingredients: 1 pound cucumbers (about 3 cucumbers), peeled and thinly sliced; 1 pint cherry tomatoes, halved; 1/2 Vidalia onion, very thinly sliced; 2 tablespoons chopped fresh parsley; 1 teaspoon apple cider vinegar; 1 teaspoon olive oil; Salt and freshly ground black pepper to taste

December 9, 2011

Our Aunt Peggy doesn’t serve a meal without this delicious salad. She sometimes makes a variation with banana peppers or bell peppers added in. It’s such a simple, healthy side, and all you need to get dirty is your cutting board and one bowl. Its fresh garden flavor is a terrific complement to the spicy rice or just about any main course in the book, but we especially love it with Honey Mustard Baked Chicken (page 33) and any kind of pork chop (pages 22, 23 and 24).

Recipe notes

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