Our farmer’s markets are just starting to have wonderful produce. That’s surely one of the best things about summer ~ the abundance of delicious fresh vegetables. The local sweet corn was planted ahead of schedule this spring so I am hoping it will be available soon and stay around for a long while!
Mom made this salad many times in the summer and this is her way of making it: For crisper, crunchier cucumbers, soak the sliced cucumbers in salt water with ice for 2-3 hours, drain well. Combine the cucumbers and onions; allow them to marinate in the sugar syrup. The longer they marinate, the better it is. Make it early in the day and by dinner time it’s perfect. It can be made a day ahead of time also. Mom did not add tomatoes; I usually do just before serving.
Cucumber Tomato and Onion Salad
2 cucumbers, peeled and sliced very thin
1 large onion, sliced very thin
1 large tomato, peeled and cut into chunks
½ cup sugar
¾ cup white vinegar
¾ cup water
Salt and pepper, to taste
In a large bowl, add some salt, water and ice.
Add sliced cucumbers and let soak for 2-3 hours.
Drain and rinse well.
In a saucepan add sugar, vinegar, water, salt and pepper.
Bring to a boil and continue boiling for 2-3 minutes to dissolve sugar.
Layer cucumbers and onions in a large bowl.
Pour sugar syrup over cucumber mixture and refrigerate for 1-2 hours.
Add tomatoes and combine.
Pam’s note: Many times I make this using Splenda. Substitute the sugar with the equivalent amount of Splenda. Combine the Splenda, vinegar, water and salt and pepper. Stir, with a whisk, until the Splenda dissolves. Do not heat the mixture! Pour over the cucumbers and onions; refrigerate. I use a couple of teaspoons of McCormick’s Seasoned Pepper for a little kick. Add the tomatoes and combine before serving.
It’s a great summer salad! ENJOY!!!