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
For three Days, Where The Food Comes From drove around the coastline of the beautiful state of North Carolina visiting five potato farms and attending two business functions sponsored by North Carolina Potato Association.
FarmHER Kate Hitchcock joined us on the Market Day Report to discuss the upcoming episode of the show where Kirbe and the crew visit her family’s produce operation in California’s Salinas Valley, which premieres tomorrow, Sept. 24 at 9 PM ET only on RFD-TV.
The FarmHER crew catches up with fifth-generation California sweet baby broccoli producer Kate Hitchcock and her team in the middle of the harvest season in the Salinas Valley.
