cucumber onion tomato dill vinegar salad Archives

Today I am sharing another childhood favorite, a summer tradition at my grandparents’ for each and every barbecue – Cucumber Salad! Crisp summer cucumbers and onions thinly sliced, marinated in a simple yummy vinegar, sugar and water dressing. A summertime favorite side dish.

Cucumber Salad – A traditional, old-school classic recipe. Refreshing, cool and crisp, perfect on hot summer days. This is the perfect side dish for any family gathering, picnic, BBQ or potluck – even better, it’s budget friendly!

Every time my grandpa grilled steaks, burgers or hot dogs in the summer, this was always one of the side dishes. My great-grandma, (Grandma B), loved this salad, hence the name.

Over the years I have changed the recipe a smidgen, adding tomatoes and dill for another layer of flavor. I also like mixing in a little red onion along with a white or Vidalia onion.

Sometimes the simplest recipes are the best ones. This salad allows the garden fresh cucumbers and onions (and tomatoes) to shine.

I love lots and lots of dill in the salad (optional). Fresh dill weed is best, but dry dill weed works well too.

Grandma B’s Cucumber Salad

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Ingredients

2 large cucumbers, peeled and sliced thin
1 small onion, sliced thin (use your favorite onion – Vidalia is great, sweet onion or white). I like to mix in a little red onion for color, I also love the taste.
1 cup apple cider vinegar
1 cup water
1/4 to 1/2 cup sugar (use less or more to your liking)
salt and pepper to taste

Optional

toss in fresh tomatoes (use your favorite – cherry, plum, fresh from the garden)
1/2 to 1 teaspoon dried dill or 3 teaspoons fresh dill weed
English cucumbers are great for this salad

Directions

Place sliced cucumbers and onions (tomatoes if you are using them) in a medium size bowl.

In a separate medium size bowl (or large 4 cup measuring cup), mix vinegar, water and sugar until sugar is dissolved. Pour over veggies. If adding dill, toss in dill and mix well. Cover and place in fridge for two to three hours before serving. Serve chilled. Salt and pepper to taste. Enjoy!