Best! Cucumber Salad


Just. Yum.

Here’s another recipe from Paula Deen that doesn’t call for a pound or five of butter – but is simply wonderful.

Technically, this is ‘Aunt Peggy’s’ recipe – whether Paula’s aunt or sister or whatever, I do not know. I do know that it goes together in no time, and is just about as good the next day as it is fresh. Try it, you’ll like it.

•1 English cucumber, thinly sliced
•1 pint cherry tomatoes, halved
•1/2 onion, very thinly sliced
•2 tbsp chopped fresh parsley leaves
•1 tbsp apple cider vinegar
•1 tbsp olive oil
•Salt and freshly ground black pepper

CucumberSaladBestbfLOAunt Peggy et al use Vidalia onion, but I had red at hand, and all was good. You do what you like.

Place the cucumber, tomato, onion and parsley in a large bowl and drizzle with the vinegar and oil.

Season with salt and pepper, toss, and let rest for 10 minutes.

You are good to go.

As I said before: YUM!

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