VINTAGE RECIPE: Grandma's Summer Veggie Salad

 

The fresh scent of summer filled my kitchen as I sliced crisp cucumbers, juicy tomatoes,

and a sweet red onion into an old glass bowl. Their earthy, garden-fresh aroma

mingled together, reminding me that some of the best meals don't come from fancy

recipes—they come from simple ingredients picked fresh from the garden.

This old-fashioned cucumber, tomato, and onion salad has been a summertime

favorite for generations. My mother made it every summer, and it always found its

place beside hamburgers, fried chicken, or anything cooked on the backyard grill.

Like many vintage family recipes, there are no strict rules. You can easily adjust

the ingredients to make a small bowl for two or a large batch for a family picnic

church potluck, or neighborhood barbecue.

I enjoy experimenting with recipes now and then. Recently, I reached into my

canning cupboard and found a packet of Mrs. Wages Kosher Dill Pickle Mix left

over from my canning days. I stirred about a teaspoon into the vinegar dressing and it

reminded me of homemade pickles. If you'd like to try it, you'll usually find it in the

canning section of most grocery stores or Walmart.

Ingredients For the Dressing

• 1 cup water

• ½ cup distilled white vinegar, apple cider vinegar, or red wine vinegar

• ¼ cup vegetable oil or olive oil

• ¼ cup granulated sugar

• ½ teaspoon dried dill weed

• ½ teaspoon garlic powder (or 1–2 cloves fresh garlic, minced)

• 1 teaspoon salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

Vegetables

• About 3 cucumbers, peeled and thinly sliced

• About 3 ripe tomatoes, cut into wedges

• 1 or 2 white, yellow, or red onion, sliced and separated into rings or

• bite-sized pieces

Optional Add-Ins

• 1 teaspoon Mrs. Wages Kosher Dill Pickle Mix

• A pinch of red pepper flakes for a little heat

• ½ teaspoon celery seed

Directions

Wash and prepare the vegetables, placing them into a large covered bowl. 

In a separate bowl, whisk together the water, vinegar, oil, sugar, and seasonings until the

sugar has dissolved and the dressing is well blended.

Pour the dressing over the vegetables and gently stir until everything is evenly coated. Cover

and refrigerate for at least two hours before serving. The longer it chills, the better the flavors blend together.

As my Great-grandma used to say, "The garden's coming on." That means it's time to enjoy

those fresh summer vegetables while they're at their peak. On a hot Ozarks afternoon, this

cool, crisp salad is the perfect companion to burgers, barbecue chicken, grilled steaks, or

almost any summertime meal.

From my kitchen to yours, I hope this simple family recipe becomes one of your summertime

favorites, too.

Here’s a photo of the Kosher Dill Pickle Mix: