02 August 2009

This is a dish I first had in Texas. I was surprised to hear how easy it was to make. The key is letting it marinate for a while before serving it. I made it this time with our first garden cucumber! Yay for summer!

Cucumber Salad

2 medium cucumbers, peeled
2 medium tomatoes
1 large onion
1 cup Italian salad dressing

Cut cucumbers into 1” slices, then quarter each slice. Cut tomatoes into eight wedges, then quarter each wedge. Cut onion into large chunks.

Combine all veggies in a bowl and pour dressing over them. Stir to coat all the veggies.

Refrigerate for several hours or overnight to allow the veggies to marinate in the dressing.

Makes 8-12 servings.

If you think you don't like raw onions, you should still try it with the onions. The dressing makes them really sweet. They don't end up with much bite at all.

This is a super easy dish that is perfect for potlucks or other carry-in dinners.

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1 comment:

  1. Ayron and I do this. We threw in some fresh mozzeralla "balls" one time to add more flavor. It was awesome!