Summer Cucumber Salad

This is a long time favorite of ours.  Our good friend taught me how to make the original version of this recipe and I have since altered it to fit our tastes.  The versatility that this side dish has is wonderful.DSC_0121

  • 2 large Cucumbers
  • 5 Roma Tomatoes
  • 1 medium White Onion
  • Vinegar
  • Salt
  • 1tbsp Thyme*
  • 1tbsp Rosemary*

*You can use dill as well!*

  1. Slice cucumbers, tomatoes, and onion thinly.  You can use a mandolin but I prefer a knife.
  2. Layer each ingredient.  cucumber, tomato, and onion until you use all of each item.DSC_0127
  3. Sprinkle rosemary and thyme over everything.DSC_0129
  4. Pour in vinegar to cover top layer and add salt.
  5. I like to use a container I can shake.  I put the lid on and shake.
  6. Refrigerate for at least 3 hours and serve.  It is always better the next day.DSC_0132

This pairs great with Fingerling Potatoes and Lamb Ribs.

 

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