If summer were defined by a salad, this would be it.
My mom always had some variation on the theme of a Cucumber, Tomato & Onion salad marinating in the refrigerator from about May until it was time to put up the Halloween decorations. It often was homemade version with our own garden-grown ingredients – we grew a rather large family garden throughout my childhood and even had a separate piece of land for our not-so-humble garden going into my teenage years.
That massive garden produced an abundance of cucumbers and tomatoes, and there were always some variety of onions around to complete the trio of vegetables highlighted in this classic recipe. This was, no doubt, my mom’s favorite salad. This version, which mimics what she would create and keep in mammoth-sized Tupperware bowls in the refrigerator, features a vinegar-heavy dressing.
In fact, this recipe has an almost quick pickle vibe going with the 2-to-1 ratio of vinegar to oil for the dressing. You can eat this right away or make it a day ahead – I often pair it with some hard-boiled eggs or canned tuna for a quick, healthy lunch.
The best part of this memory-evoking dish is that you can eat it until you find the bottom of the bowl and remain free of guilt. It’s just that delicious and healthy.
- 1 English cucumber
- 1 pint cherry tomatoes
- ½ medium red onion
- ¼ cup red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Kosher salt
- Cracked black pepper
Cut cherry tomatoes in half and add to a bowl. Slice and chop cucumber into pieces similar in size to the halved cherry tomatoes. Add to the bowl.
Slice a red onion and cut into pieces, sprinkling into the bowl. Season veggies liberally with kosher salt and cracked black pepper.
Make a dressing by adding ¼ cup red wine vinegar and a teaspoon of dried oregano to a small bowl. Whisk in about 2 tablespoon olive oil.
Pour dressing onto salad. Stir to combine and serve or refrigerate overnight in an air-tight container.