I was only depressed because Ryan left, Edie's son. I love when he comes to visit. The sweetest young man you would ever hope to know, plus he is so much fun. He will be back soon so I'm okay. I need to find soon new dishes to cook for him.
With the temperature being over a hundred everyday for days I'm looking for something cool to eat. And if you have a drop of Southern blood in you you will have eaten pounds of this in your life. Growing up this was a cold vegetable dish rather than a separate salad. Put this on the same plate with grilled food and fresh cooked green beans, letting the juices run together.
Soaking the onions first in salted water makes them milder and more digestible. You can then dress the vegetables and refrigerate them, from 30 minutes up to several hours. If the tomatoes are too ripe, though, add them only at the last, so they don't get mushy.
1 large red onion, peeled and sliced into 1/2-inch wedges
4 cucumbers, peeled and sliced into 1/3-inch rounds
3 large vine-ripe tomatoes, cored and sliced into 1/2-inch wedges
1/2 teaspoon salt, plus more for soaking onion
1/2 teaspoon freshly ground black pepper
3/4 cup cider vinegar
6 tablespoons granulated sugar
2 tablespoons vegetable oil
1 tablespoon finely shipped parsley
Soak the red-onion wedges in a small bowl of salted ice water for 20 minutes. Drain well.
Put the chilled onion wedges, sliced cumbers, and tomato wedges in a large bowl, and season generously with salt and freshly ground pepper. Whisk together in a small bowl the vinegar, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and vegetable oil until the sugar is completely dissolved. Pour the dressing over the vegetables. Toss the salad well, and refrigerate for 30 minutes. Taste carefully for seasoning, adjusting as needed, and add the snipped parsley before servings.