Aunt Peggy’s Cucumber Salad

Toss this cucumber, onion, and tomato salad recipe together in minutes!

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Aunt Peggy’s Cucumber Salad

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.

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