Recipes from the garden

From Paula Deen ... a great way to use cucumbers, tomatoes, and onions from the garden....

Aunt Peggy’s Cucumber, Tomato and Onion Salad

Ingredients

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

Directions

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

Veggies from my garden
Photo by Lynn R. Mitchell