Cucumber, Tomato, and Onion Salad
This cold cucumber salad works as a quick fresh pickle, and it is the sharp, watery counterpart that fried or oily food needs. The brine is only white vinegar and water, with no oil, mayonnaise or dairy, so the cucumbers stay crisp and clean tasting. Onion and tomato are easy to swap or adjust, and dill fits well. Serve it with a slotted spoon so each portion arrives drained.
Instructions
Peel the cucumbers. You can take off all the skin or leave some green in stripes or any pattern you like.
Slice the cucumbers about ¼ inch (½ cm) thick and put them in a bowl with the diced onion. A sliced green onion can stand in for the white onion if that is what you have.
Add the tomato, diced or cut into wedges. It is optional, but it gives the bowl some color, and more is better when tomatoes are in season.
Mix the white vinegar with the water and pour it over the vegetables. Adjust the ratio to suit your taste, until the vegetables float in clear liquid. Season with salt or anything else you like.
Chill in the refrigerator and serve cool to cold while the vegetables are still crisp. Lift them out with a slotted spoon so the liquid drains off, in small side bowls if you like.
Make it personal.
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