SUMMER CUCUMBER, ONION & TOMATO SALAD
A bright summer salad with vegetables fresh from the field, this salad is sure to please!
This is a summer school food service recipe for Cucumbers, Tomatoes, fresh Herbs, and local Honey.
Cooking and prep level: Basic.
- Prep Time1 hr
- Total Time1 hr
- Serving Size1/2 cup
- Energy68 cal
- 10 lbs Cucumbers, fresh
- 13 lbs Plum tomatoes, fresh, cut into ½-inch wedges
- 3 lbs 8 oz Vidalia or other sweet onion, fresh, halved and very thinly sliced
- ½ c Parsley, Chives and/or Tarragon, fresh coarsely chopped
- 1 cup Rice Vinegar
- 2 cups Canola Oil
- ½ cup local Honey
- 2 Tbsps Salt
- 1 Tbsp Black Pepper, ground
Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl. Taste for seasonings, adjust if too sweet or too sharp.
To cut the Cucumbers: Starting with a whole cucumber, remove alternating stripes of peel using a vegetable peeler. Slice the cucumbers in half lengthwise, then into thin rounds.
Add the cucumber slices, sliced tomatoes, and onion to the dressing; gently toss to combine.
Let stand at room temperature for at least 30 minutes and up to 1 hour.
Just before serving, add herbs and toss again.
CCP: Hold at a minimum of 41 F.
Make Ahead Tip: Prepare through Step 2 up to 1 hour ahead.
Did you know?
In addition to eating, cucumbers were also widely used as a source of several medicinal remedies- both cultivated and wild cucumbers were used for the creation of over various 40 remedies! They were utilized as a treatment for bad eyesight, used to scare away mice, to cure scorpion bites, and cucumbers were worn around the waist by women who wished to have children.
The most famous example of cucumber fascination came during the short reign of Emperor Tiberius in Rome who demanded to eat cucumber on every day of the year. In winter, his cucumbers were grown on moveable bed frames that were relocated to be exposed to the sun or illuminated with mirror-stones.
(Edited from vegetablefacts.net)
- 100 servings per container
- Serving Size1/2 cup
- Amount per serving
- % Daily Value*
- Total Fat4.7 g6.03%
- Saturated Fat0.4 g2%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium144 mg6.26%
- Total Carbohydrate6.4 g2.33%
- Dietary Fiber1 g3.57%
- Protein1 g2%