Sunday, July 20, 2014

Ohio Summer Salad

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

  • 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)
  1. Wash and cut vegetables.
  2. Place vegetables into a large bowl. 
  3. Add salt, pepper, and sugar.
  4. Pour cider vinegar and vegetable oil over the top, should just reach the bottom of the vegetables.
  5. Toss all together.
  6. Adjust to taste— should taste vinegary.
  7. Set aside to macerate for 1 to 3 hours.
  8. Toss before serving.
  9. Store leftovers in fridge in a jar— it gets better!

No comments :

Post a Comment

All comments are moderated & word verification is on to check for humans: