Cucumber Salad with Onions and Balsamic Vinegar
So many summer side dishes are filled with mayo and other fattening ingredients. Don’t get me wrong, I love them but sometimes you need tasty and low in calories. This cucumber salad fits the bill. This time of year the markets are brimming with Vidalias or Walla Wallas. This recipe is perfect for these onions. You can even double the amount of these because the recipe is written with red onions in mind. If you don’t have balsamic vinegar you can use only red wine vinegar. When you put the mixed salad in the fridge, the olive oil may get thick. A few minutes on the counter will bring it back to a liquid form.
4 medium cucumbers
½ red onion, thinly sliced
1 medium tomato, seeded and diced
½ cup of olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
½ tsp. salt
black pepper to taste
2 tablespoons of chopped chives or dill for garnish
Peel the cucumbers and cut them in half lengthwise. With the tip of a metal spoon, scoop out the seeds and discard. Cut the cucumbers into ¼ inch thick slices. Combine the remaining ingredients except the garnish, and refrigerate for 1 hour. Check seasonings and garnish with chives or dill.
This recipe is loving borrowed from “The Yellow Farmhouse Cookbook“
Reblogged this on Knosh and Knit: the world according to Nora and commented:
I mad this tonight with Vidalllia onions. Its’ nice change from mayonnaise based salads. The vinegar and salt help soften the harshness of the onions and the sometimes bitter cakes. Try it!