Fresh Cucumber, Tomato and Onion Summer Salad

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion offers a milder flavor and is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro adds a fresh flavor, while spinach is often more affordable.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, while vinegar is often cheaper.

Slice the Vidalia onion into rounds and then half those slices to create ribbons.

Peel and seed the fresh tomatoes, either by blanching them in boiling water or using a vegetable peeler.

Slice the cucumbers with a vegetable peeler, cut them into boats, and scrape out the seeds.

Cut the cucumbers into ribbons or half moons, based on preference.

In a large boiler, combine 1 cup of white vinegar, 1 cup of white sugar, and 1/2 cup of water over medium to low heat until the sugar melts, without boiling.

Remove the mixture from heat and let it cool.

In a large Tupperware, combine all the prepared vegetables (onions, tomatoes, cucumbers) and mix them gently with hands.

Add about 1/2 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper, adjusting to personal preference.

Pour the cooled vinegar and sugar mixture over the vegetables in the Tupperware.

Seal the Tupperware and let it chill in the refrigerator overnight for at least 8 hours before serving.

Equipment Needed

Spice Level:

Dietary