Aunt Peggy’s Cucumber Salad
Recipe by Paula Deen
Toss this cucumber, onion, and tomato salad recipe together in minutes.
Servings: 2–4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cook’s Tip: This should be made at the last minute to stay crisp!
Ingredients
- 2 cucumbers (about 1 lb.)
- 1 pint cherry tomatoes, halved
- 1/2 of a Vidalia onion, very thinly sliced
- 3-4 springs of Fresh Italian parsley, picked (about 2 Tablespoons)
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon of olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon white sugar
Cooking Instructions
- Trim the ends off two cucumbers, and score them with a fork.
- Cut the cucumbers into 1/8" slices. Cut 1/2 of a Vidalia onion into skinny slices. Add the sliced onions and chopped parsley to a serving bowl.
- Toss the salad with the apple cider vinegar, olive oil, salt, and pepper. Let it stand for 10 minutes.
- Taste for seasoning. If desired, add a teaspoon of sugar.
———
Watch “Positively Paula” Mondays at 5:30 PM ET only on RFD-TV! You can also stream any episode anytime with a subscription to RFD-TV Now.
Related Stories
LSU AgCenter’s Heather Kirk-Ballard shares how summertime is a great time to prepare for and plan out any large landscape projects you have for the fall.
Get lost in a Michigan corn maze or pick your favorite fruit. It’s all part of the fun at Dunneback and Girls.
Shannon Latham
See how FarmHER Shannon Latham grew a kids 4H project into a thriving seasonal pumpkin patch in rural Iowa.
