Cucumber and tomato salad

Cucumber and tomato salad

By
From
Deep South
Serves
8
Photographer
Andy Sewell

Ajax Diner in Oxford, Mississippi, is where I fell in love with this Southern salad. My recipe below is as simple as boiling water and slicing up a few vegetables. I like this recipe so much that in the winter, when tomatoes are no longer available, I substitute ripe persimmons in the same quantity.

Ingredients

Quantity Ingredient
1 red onion, sliced
1 cucumber, sliced
5 tomatoes, halved and then sliced
1 tablespoon chopped flat-leaf parsley
sea salt
freshly ground black pepper

For the marinade:

Quantity Ingredient
240ml white wine vinegar
100g caster sugar
480ml water
1 tablespoon sea salt
1 large garlic clove, crushed
1/2 teaspoon crushed black pepper
2 mint leaves, sliced
2 bay leaves
3 sprigs thyme
1/2 teaspoon oregano
1/4 teaspoon smoked chilli sauce

Method

  1. Lightly season the red onion, cucumber and tomatoes with salt and toss gently to mix.
  2. Bring the vinegar, sugar, water and salt to the boil. Remove from the heat, add all the remaining marinade ingredients and leave to cool. Strain the marinade over the vegetables and leave them to marinate in the fridge overnight.
  3. To serve, sprinkle with the chopped parsley and some salt and freshly ground black pepper.
Tags:
American
Southern cooking
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