I have tried to perfect my Grandma’s perfectly seasoned cuc and tomato salad for years and years and years. My sister and my niece make it exactly the way grandma’s was, but I can’t seem to get the ratios right.

Well, last night I asked my niece what the heck she does to make it just so and following her directions I think I achieved nirvana.

So here are the directions for the perfect cuc and tomato salad, but please do feel free to spin it anyway you like. Try new vinegars, honey instead of sugar, different types of pepper and salt, any veggies that come out of your garden and chop cut or dice them into any shape or size. If I had had it in my cupboard last night I would have used seasoned rice vinegar for that extra boost of umami it seems to provide. Add torn fresh herbs!!




1 large slicing cuc

2 Roma Tomatoes

1/2 medium Sweet Onion

Slice the cucumber in half, remove the soft seedy inside and slice 1/4 inch thick. Cut tomatoes in half lengthwise and cut 1/4 inch thick. Cut the half of onion in half lengthwise (?) and Slice 1/4 inch thick.

Place in bowl. Drizzle with 1/4 to 1/2 cup Rice Vinegar.

Sprinkle with just a Tablespoon or so of mild Olive Oil

Add 1 Tablespoon Sugar, 1 teaspoon Salt, a large pinch of pepper.

Mix together and let sit for hours in the fridge or at room temperature on the counter while you prep the rest of the meal. Give it a good stir once in a while.

Taste for seasoning just before serving and add a little of this or that as desired.

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