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
Produce markets are in transition as fall approaches, with leafy greens and berries under pressure, while vegetables like celery, broccoli, and cauliflower are finding firmer ground.
Let’s take a look at harvest progress as of early September 2025, across all 50 U.S. States, prepared by Market Day Report anchor and RFD-TV Markets Expert Tony St. James.
A tangy, buttery red snapper baked to perfection.
The impact of tariffs on the potato trade has not been fully realized
A slimmed-down Farm Bill is back on the table in Washington, with lawmakers pushing for a deal by Fall 2025. Sen. Jerry Moran of Kansas weighs in with his outlook.
