Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth add cucumbers, tomatoes, and onion and stir to coat.Ĭover bowl with plastic wrap refrigerate at least 2 hours. You really can’t go wrong with this simple Marinated Cucumber, Onion, and Tomato Salad, as it will complement most anything you’re serving.ġ tablespoon fresh, coarsely ground black pepperģ cucumbers, peeled and sliced 1/4-inch thick I really prefer apple cider vinegar or white balsamic which gives you more tang instead of the very mild white vinegar, but this is a personal preference. I make a salad similar to this all year long (but with less pepper). Bring to a boil, then reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally - about 10 minutes. Variation: Add 2 cups of cooked chicken (canned okay), 1-1/2 cups of cubed ham, 2 cups of small, cooked shrimp, drained, canned salmon alone, or in combination with, 2 cans of tuna, well drained, or just use the tuna alone.This is an easy salad that is perfect for a warm summer day, When it comes to classic summer salads, it’s hard to beat this Marinated Cucumbers Onions and Tomatoes recipe…It just tastes like summer! This particular recipe is from Womack House, a long-ago country kitchen in Fulshear, TX. In a large pot, melt the bacon grease and pour in the tomatoes with the juice. Stir with the sauce and refrigerate until ready to serve. In a large bowl, combine cold pasta, onion, celery, paprika, eggs, and parsley. In a little bowl, whisking mayonnaise, vinegar, sugar, mustard, also garlic until smooth. The best + easiest old-fashioned macaroni salad to bring to all the BBQs/potlucks Everyone will be dying for the recipe We all need a good classic macaroni salad in our back pocket. Can also serve on individual chilled salad plates dressed with lettuce leaves or shredded lettuce, with a garnish of crumbled egg and cooked bacon. Drain and rinse with cold water, and while the pasta is cooking, chop the onion, celery, pepper, egg, and parsley. Top with cooked, crumbled bacon and chopped fresh parsley. Drain, rinse with cold water and allow to completely drain again. Note: If you don't want to include the cooked hard-boiled eggs in the salad, I sometimes cook up 6-7 (or how many you desire), and just cut them into four pieces, and just. Cover refrigerate overnight to blend flavors. Tip: For a pretty presentation, garnish with a little paprika and lay slices of hard boiled eggs across the top. Cook pasta according to the package directions. In a large bowl, combine ALL ingredients toss to coat (adding more mayo and/or salad dressing to taste). Other add-ins: Sliced or chopped black or green olives, chopped or grated carrot, green, red or yellow bell pepper, red onion, frozen, thawed green peas, sliced green onion, chopped, boiled eggs, seeded and chopped tomatoes, seeded and chopped cucumber, cooked, crumbled bacon, shredded or cubed cheese, Cajun seasoning, garlic powder, and fresh herbs are all good choices. Refrigerate before serving for at least 2 hours, or overnight, if possible toss again before serving, stirring in additional mayonnaise or pickle juice if more moisture is needed.Ĭook's Notes: I use Zatarain's Creole mustard and bread and butter fridge pickles and juice. Taste, add salt and pepper, taste and adjust as needed. " My husband makes the most delicious and easy Cucumber, Tomato and Feta Salad on the planet, so I figured it was time to share it with you This salad is fantastic in the summer when tomatoes are perfect, but with produce coming in from all over the world all the time, you can easily find cucumbers and tomatoes year-round. Top with the onion, celery, pimentos, pickles and pickle juice and toss. Drain, rinse and drizzle with olive oil add to serving bowl. Cook pasta in well salted water until al dente according to package directions. In a large serving bowl, whisk together the dressing ingredients set aside.
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