Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Cucumber, Tomato, and Onion Salad
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Texas Cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518125
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 large cucumbers
- 1 small white onion, diced (perhaps a sliced green onion could be substituted)
- 1 (or more, if in season) tomato, diced or wedged (optional, adds color)
- ½ cup white vinegar
- ½ cup water
- Additional seasoning as you may desire (e.g. salt)
Directions
- Peel the cucumbers, either completely or leaving some green, in a pattern you prefer.
- Slice cucumbers about ¼ inch (½ cm) thick.
- Add vinegar and water, adjusting the proportions to your taste. The end result is that the other ingredients will be floating in clear liquid.
- Refrigerate, then serve cool to cold, while the ingredients are still crisp.