My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, July 6, 2012

Red Onion, Cucumber, and Tomato Salad

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.

4-6 servings
print recipe

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.


  1. i must be southern because i eat this all summer long and have for years and years. sometimes i add oregano, feta and olives for a different twist. and, sometimes i eat it in pita as a sandwich!

  2. I am not from the south (NJ & NY), but mother would make this too, using honey instead of sugar. Thanks for the reminder, I will be making this for us tonight as it was always a favorite for me.

  3. I love this salad and ate tons of it up North, too. Thanks for the hint of soaking the onions in salted water. I will be doing that from now on. xo

  4. I, too, am from the north and have eaten gallons of this. Our local Italian deli just calls it "tomato salad" and chops the onions finer but the rest is the same. Regardless, it is one of the most refreshing summer salads I have ever eaten. I have been known to add it to a bowl of lettuce and make a meal of it after tossing in a handful of shredded cheese.


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