Fire and Ice Salad


Tomato and cucumber salad – one of my favorites.  Cool, refreshing and that bite of vinegar! Never before has it had a kick, though and this one fits the bill. Quite colorful and inviting for the eyes as well, this salad was a huge hit at our barbecue yesterday and I was thrilled to have a little bit to bring home for lunch today. Don’t let it sit for too long as the tomatoes will turn to mush, but I don’t think it will last very long – it’ll be devoured.

Adapted from Cook’s Country Magazine
Yields 6 to 8 servings
1/2 Cup vinegar, white wine
1 Tbls sugar, white
2 tsp salt, Kosher
1 tsp mustard, dry
1/2 tsp celery salt
1/4 tsp pepper, crushed red
1/8 tsp pepper, black, ground
2 Pounds tomatoes, red, fresh cored, cut in 1/2-in wedges
2 Large cucumbers peeled, sliced, 1/4-in thick
1 Large bell pepper, yellow or orange seeded, sliced in matchsticks
1 Medium onion, red halved, sliced thin


Whisk together vinegar, sugar, salt, mustard, celery salt, and peppers in a large bowl. Add tomatoes, cucumbers, bell pepper and onion and toss to combine.

Refrigerate for up to 24 hours. Serve.


One thought on “Fire and Ice Salad

  1. katiecagle77 says:

    This is a very jazzed up version of something my family has always made in the summer! I will definitely give it a try! Also, I love the Silver Service Chef name. My grandmother was the silver service queen and was always prepared for showers and receptions. We are trying to figure out what to do with hers! Can’t wait to read more of your recipes!


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