My Grandmother was a lady who grew up in hard times. Granny knew how to be frugal and always had a garden. It was such a thrill as children to run through her cornfields, gather eggs, and pick our food from the garden. My Grandmother Annie and her daughter, my mom, gave me a lifelong passion for things that grow. It helps when you go through hard times to tend to others, pets, or plants. Doing so gives you purpose. Cucumber salad is an easy salad that can be used alone or as a side dish. Make plenty of cucumber salad to store for the next week in Tupperware bowel, just double recipe.
- 2 large cucumbers peeled and halved then sliced thin
- 3 large juicy ripe tomatoes halved and chopped or sliced half cherry tomatoes
- 1 large Vidalia or Red onion, halved and sliced thin or chopped
For the Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup vinegar – apple cider, with mother (Braggs) Vinegar
- ¼ cup red wine
- 2 teaspoons granulated sugar, or to taste
- ½ tablespoon mixed fresh, chopped herbs (parsley, basil, dill)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Peel the cucumber and cut it in half lengthwise. Cut into thin slices and put into a serving bowl. Cut tomatoes into bite sized chunks and add to the cucumbers. Cut the onion slices in half, then slice thin or chop and add to the bowl. Whisk together the oil, vinegar, sugar, herbs, salt and pepper and pour over the salad. Toss well, cover and refrigerate for at least 30 minutes. Serve as is or with a sprinkle of your favorite cheese. Next day use leftovers to spoon over torn lettuce, add chopped egg, enjoy a lunch salad.
My Beloved Grandmother Annie!