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
Kuhn Rikon Dual Slice Mandoline, 11-Inch, Red
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.