Recipe Cucumber, Tomato, Onion, & Vinegar Refrigerated Salad


Source: Trietsch Memorial United Methodist Church Cookbook ©1993

Yield: 6-8 servings

8 tablespoons olive oil
4 tablespoons cider vinegar
12 Packets Equal sweetener (or 4 Tablespoons Sugar)
2 teaspoons salt
1 teaspoon pepper
2 teaspoons minced parsley
1-2 medium cucumbers, peeled and thinly sliced
2-3 medium Arkansas or homegrown tomatoes, halved and sliced
1 large Vidalia or sweet onion, sliced and separated into rings
Salt & pepper to taste
A little more sugar (for sprinkling on the cucumber layers)


  • Combine first six ingredients in a jar and shake well. Set aside.
  • In a large bowl, layer the tomatoes slices, cucumber slices and onion slices. As you are layering the vegetables, sprinkle salt & pepper on the tomato layers and sprinkle a little sugar on the cucumber layers.
  • Pour dressing over vegetables, toss, cover and refrigerate 2 hours before serving.

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