No Southern picnic is complete without a cucumber, tomato, and onion salad.
Learn how to make cucumber, tomato, and onion salad.
Any leftovers can be whizzed up in your blender for an instant gazpacho.
Credit:Hannah Zimmerman
When so few ingredients are used, you taste every single one of them.
But you have to wait 12 to 24 hours before this salad is ready to eat.
And that’s the hard part.
Credit: Hannah Zimmerman/Southern Living
No worries, though!
Keep going, with a bit more leftover juice, and you’ve got gazpacho.
Or finish up the vegetables, and take the marinade for use as a fresh and effortless salad dressing.
Credit:Hannah Zimmerman
This is the summer gift that keeps on going.
There are a few of our favorites:
Ingredients
2/3cup extra-virgin olive oil
2 1/2Tbsp.
sherry vinegar or red wine vinegar
1Tbsp.
Credit: Hannah Zimmerman/Southern Living
dried herbes de Provence or Italian herb blend
1tsp.
Marinate:
Leave at room temperature for one hour.
Toss again, and taste for salt and pepper.
Credit: Hannah Zimmerman/Southern Living
Adjust seasoning as needed.
Season and serve:
Let come to room temperature for 30 to 60 minutes before serving.
Top with optional minced herbs.
Credit: Hannah Zimmerman/Southern Living
Frequently Asked Questions
Yes, absolutely.
Cucumber and tomatoes are natural partners in a saladand we like them even more with onions.
This is up to you and what you prefer.
Credit: Hannah Zimmerman/Southern Living
English cucumbers have softer skins, so they’re OK to leave on.
