Lunch: Zesty Cucumber Salad
Based on her Aunt Peggy's side dish, Paula's refreshing cucumber salad comes with plenty of zing.
Ingredients
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
3 cucumbers, peeled and thinly sliced (about 2 lbs)
1 (10 oz) container grape tomatoes, sliced in half
1/2 medium Vidalia onion, very thinly sliced into half moons
2 tablespoons dill, chopped
kosher salt, to taste
black pepper, freshly ground, to taste
Instructions
In a large bowl, whisk together the vinegar, olive oil and sugar.
Toss in the cucumbers, tomatoes, onion and dill, and season with salt and pepper. Let marinate at room temperature for 20 minutes before serving.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
