Ohio Summer Salad should be made with fresh garden produce. It tastes best when made a few hours ahead of time or even with a day ahead so that the flavors can meld. My grandmother seemed to keep the same jar going all summer. It is great served with grilled meat, fresh bread, and corn-on-the-cob. It has long been a summer family favorite.
Ohio Summer Salad
Serves 6
Ingredients
- Cucumber, 2, wash, peel, cut into rings
- Sweet onion, 1 medium, sliced
- Ripe Red Ohio River Tomatoes, 2 large, cut into chunks
- Green Pepper, 1, rinse, remove seeds, cut into thin slices and then half
- Salt, 1 1/4 tsp
- Fresh Ground Black Pepper, about 8 cranks— enough to form a disc on the top
- Sugar, 1/2 Tbsp
- Cider Vinegar, 1 cup
- Vegetable Oil, 4 Tbsp (use a light oil with little flavor— no olive oil)
Directions
- Wash and cut vegetables.
- Place vegetables into a large bowl.
- Add salt, pepper, and sugar.
- Pour cider vinegar and vegetable oil over the top, should just reach the bottom of the vegetables.
- Toss all together.
- Adjust to taste— should taste vinegary.
- Set aside to macerate for 1 to 3 hours.
- Toss before serving.
- Store leftovers in fridge in a jar— it gets better!
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