This tomato cucumber and red onion salad is a great compliment to just about any spring or summer menu. I often see this dish served with grilled meat since it’s light and fresh! The recipe can be found in Chef Scott Peacock’s book The Gift of Southern Cooking. You might not be familiar with the name “Chef Scott,” but I’m sure you Atlantans are familiar with some of the restaurants he has cooked in…Horseradish Grill and Watershed. If you don’t already have this book, you really should get it. You will not be disappointed! There are great recipes in there that I’m sure will become staples in your household!
Level of Difficulty: Easy
Time Required: Prep Time – 30min; Chill Time – 30 minutes
1 large red onion, peeled and sliced into 1/2 inch wedges
4 kirby cucumbers, peeled and sliced into 1/3 inch rounds
3 large vine-ripe tomatoes, cored and sliced into 1/2 inch wedges
1/2 tsp. salt, plus more for soaking onion
1/2 tsp. freshly ground black pepper
3/4 c. cider vinegar
6 T. granulated sugar
2 T. vegetable oil
1 T. finely snipped parsley
Preparing Tomato Cucumber and Red Onion Salad:
Soak the red onion wedges in a small bowl of salted ice water for 20 minutes. Drain well.
Put the chilled onion wedges, sliced cucumbers, 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, salt, 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 serving.
Soaking the onions first in salted water makes them milder. A tip from Chef Scott himself!