Cookbook:Cucumber, Tomato, and Onion Salad

Cookbook | Ingredients | Recipes | Texas Cuisine

This is a very flexible recipe. Except for the cucumbers and some form of diluted vinegar, you can adjust the recipe to your heart's content, for example adding dill.

The addition of mayonnaise, a great deal of oil, or dairy products makes this into some other recipe.

Although the name says 'salad', in more modern terms it could be called a fresh pickle. It can serve as a counter-point to fried or oily foods.


  • 2 large cucumbers
  • 1 small diced white onion (perhaps a sliced green onion could be substituted)
  • 1 (or substantially more, if in season) tomato, diced or wedged (optional, adds color)
  • ½ cup white (clear) vinegar
  • ½ cup water
  • Additional seasoning as you may desire, the addition of salt being common


  1. Peel the cucumbers, either completely or leaving some green, in a pattern you prefer.
  2. Slice cucumbers about 1/4" (1/2 cm) thick.
  3. Add vinegar and water, adjusting the proportions to your taste. The end result is that the other ingredients will be floating in clear liquid.
  4. Refrigerate
  5. Ideally served cool to cold, while the ingredients are still crisp.
  6. Should be served using slotted spoon, to allow draining. If helpful, small side-dish bowls can be used.