Cucumber Tomato and Onion Salad

Hey there, Oh My! Creative friends. My name is Katie and I am the blogger behind The Casual Craftlete. I am a wife and stay at home mom to our almost three year daughter. I started blogging last July to give myself a creative outlet. Some of the things you will find me sharing are easy diy/craft projects, yummy recipes (mostly sweet treats) and my running journey and weight loss. That’s where my name came from: Craft and Athlete. Everything I do is quick, easy and simple since I spend most of my day chasing around my daughter.

I am SO excited to share my Cucumber Tomato and Onion Salad with you today! It’s a refreshing summer salad made with veggies from the garden.

As a kid growing up in Southern Illinois I can always remember my Dad having a garden in our back yard. My mom made this salad a lot in the summertime with the veggies from the garden. Now that I’m married and moved half an hour away, I don’t have a garden of my own but I am lucky enough to have fresh fruits, produce and local farms close to home. Fresh veggies are what really make this recipe so amazing.

First, you want to start by chopping the veggies. I used 4 tomatoes, 3 cucumbers and 1 white onion. Make sure to peel the cucumbers and onion before chopping. Then, place the cut veggies into a large bowl. In a separate bowl, mix together 3/4 cup apple cider vinegar, 1 tablespoon salt and 1 tablespoon sugar. Pour the liquid over the veggies and let set awhile so the veggies can soak up the juice. Store in an air tight container in the refrigerator for a couple of days.

This cucumber tomato and onion salad is the perfect side dish to your summer bbq’s!

Author: Katie @ The Casual Craftlete

Ingredients

• 4 tomatoes
• 3 cucumbers
• 1 white onion
• 3/4 cup apple cider vinegar
• 1 tablespoon salt
• 1 tablespoon sugar

Instructions

• Peel the cucumbers and onion before chopping. Chop the veggies into bite size pieces
• Place the cut vegetables into a large bowl.
• In a separate bowl, mix together 3/4 cup apple cider vinegar, 1 tablespoon salt and 1 tablespoon sugar.
• Pour the liquid over the veggies and let set awhile so the veggies can soak up the juice.
• Store in an air tight container in the refrigerator for a couple of days.

Thanks Susan for having me today! It has been such a pleasure. If you enjoyed this recipe and would like to read more, please follow me along here:

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