That right there, folks, is summer in a jar. Ain’t it pretty? Fritz thinks so:
I know it’s not summer yet, but the season is so short here that I’m getting a head start on things. I’m in a good mood this morning because I can just feel that today’s going to be a good day. The sun is shining, the birds are singing, and with a forecasted high of 81F, that’s above average even for summer! This afternoon I’ll be at the store buying herbs, and then I get to play around in the dirt planting them 🙂
Okay, let’s get back to the recipe. This salad really is the essence of summer to me. Give me a helping of it along with some cold slices of ham, potato salad, and maybe some bread and butter, and I think that’s just about the perfect meal for a hot summer day. I think you’ll agree with me too once you try it 🙂
I’m posting this recipe for Potluck Sunday at Mommy’s Kitchen.
Cucumber, Tomato, and Sweet Onion Salad
- 3 medium cucumbers, sliced 1/4 inch thick
- 1 medium sweet onion, sliced
- 3 medium tomatoes, cut into wedges
- 1/2 cup vinegar
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 cup water
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
Combine all ingredients together, stirring well to make sure everything is well coated. Refrigerate for at least 4-6 hours. I like to put the salad in mason jars, that way you can see all the pretty colors.