Tuesday, July 26, 2011

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


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


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


Shirley Cox Schroeder said...

The bounty from your garden is AWESOME!! Everything I have planted has burned up out here in Kansas! You are soo fortunate!

Staff said...

I make a salad very much like the one you describe, but I add a little crumbled feta cheese. Yum!

Our tomatoes in Powhatan have just started coming in! Enjoy the season . . .