Paula Deen Aunt Peggy’s Cucumber, Onion, and Tomato Salad

Paula Deen Aunt Peggy's cucumber, onion, and tomato salad takes 30 minutes and sliced cucumbers, cherry tomatoes and sweet Vidalia onion to make a cool, crisp side dish for 6. This easy no-cook summer salad fits potluck tables, cookouts and Sunday dinner, since there is no oven involved.

Let the salad stand for a full 10 minutes before serving, because that rest is when the vinegar and salt draw out juice from the vegetables. Skip it and you get plain raw slices instead of a lightly dressed, juicy salad.

Paula keeps the dressing to just one tablespoon each of apple cider vinegar and olive oil, so the vegetables stay the star. Slicing the Vidalia onion very thin also keeps its sweet bite mild enough that nobody pushes it to the side of the plate.

Paula Deen Aunt Peggy's Cucumber, Onion, and Tomato Salad

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Calories

55

kcal

Thin cucumber and onion slices and juicy cherry tomatoes get tossed in a light cider vinegar dressing. Once it rests, the salad turns crisp, tangy and a little juicy at the bottom of the bowl.

Ingredients

• 1 lb (about 2), peeled and thinly sliced cucumbers
  

• 1 pint halved cherry tomatoes
  

• 1/2 very thinly sliced vidalia onion
  

• 2 tablespoons chopped fresh parsley leaves
  

• 1 tablespoon apple cider vinegar
  

• 1 tablespoon Olive oil
  

• salt
  

• freshly ground Black pepper
  

Directions

• Prep the vegetables: Peel and thinly slice 1 pound of cucumbers (about 2), halve 1 pint of cherry tomatoes and very thinly slice 1/2 Vidalia onion. Chop 2 tablespoons of fresh parsley leaves too, so everything is ready to go in the bowl.
• Toss the salad: In a large serving bowl, toss together the cucumbers, tomatoes, onion, parsley, 1 tablespoon apple cider vinegar and 1 tablespoon olive oil. Then season with salt and freshly ground black pepper, to taste.
• Let it stand: Let the salad stand for 10 minutes before serving. While it sits, the salt pulls out juice and the dressing soaks into the cucumbers and onion.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a regular onion instead of Vidalia?

You can, but regular yellow onion is much sharper, so slice it paper thin. Soaking the slices in cold water for 10 minutes mellows the bite before you toss them in.

How long does this salad keep in the fridge?

It holds for about a day in a covered container, though it gets softer and more watery as it sits. For the best crunch, I like to make it the same day I serve it.

Can I make it ahead for a potluck?

Slice everything ahead and keep the vegetables in the fridge, then toss with the vinegar, oil and salt about 10 minutes before serving. That way the cucumbers stay crisp instead of going limp on the table.

Do I have to peel the cucumbers?

The recipe peels them, which keeps the salad tender and mild. If your cucumbers have thin, tender skin, you can leave a few strips on for color, but waxed supermarket skins are best peeled.

Why is my salad watery?

Salt draws water out of cucumbers and tomatoes, so a little juice in the bowl is normal. If it is too much, salt it right before serving and drain the cucumber slices on a paper towel first.