1 cup chopped cucumber (1 medium)
2 cups chopped fresh tomato (2 large)
1/3 cup finely chopped onion (1 small)
1/4 cup apple cider vinegar
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Place vegetables in a medium serving bowl.
In a small container with a tight-fitting lid, mix together vinegar, oil, sugar, salt and pepper and shake to blend well. Pour over vegetables and stir well. Refrigerate until ready to serve, up to 12 hours.
In the summertime, this salad was served five nights out of six when we were growing up in farming communities in North Carolina. Somehow we never tired of the combination and we crave it still.
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