I love all the fresh summer produce at the farmer’s market. Two of my favorites are tomatoes and cucumbers, so when I saw a hundred-year-old recipe for Tomato and Cumber Salad I knew that I had to give it a try.
The salad was delightful, and had a light vinaigrette dressing that enhanced the sliced vegetables.
When I made this recipe, I halved it and I still had more dressing than I needed. Here’s the recipe updated for modern cooks:
Tomato and Cucumber Salad
1 large cucumber
1/4 cup olive oil
2 tablespoons apply cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon onion, grated
Slice the tomatoes, and pare the cucumbers with a regular knife and then slice (using a fluted knife if desired). Arrange the sliced cucumbers and tomatoes in a serving dish. Set aside.
To make the dressing, put the olive oil, vinegar, salt, pepper, and grated onion in a small bowl. Mix thoroughly and then pour the desired amount over the tomatoes and onions.
Extra dressing may be refrigerated and kept for several days.
My fluted cucumbers didn’t look like the ones in the old photo. Maybe they used a different type of knife.