In the summer when the garden was at its most extravagant, my dad always made a Tomato and Cucumber Salad. He made it with Miracle Whip, the same way his mother made it. I hated Miracle Whip but I always ate the salad. Every. Single. Time. It was something about the creamy sauce mixing with the juice from the tomato and big crisp chunks of homegrown cucumbers. It just made the most perfect summer salad.
I started missing it this summer and I decided to develop my own version. This is about the simplest salad you could come up with and it really goes with anything. I use light mayo for my salad and much less of it than my dad does. To me the event is the veggies, the dressing is just a touch of class. As soon as you stir everything together, the veggies will start to give off juice and the dressing loosens up and becomes a nice light pink. We grew piles of Armenian cucumbers this year and they go very well in this salad.
Serve tomato and cucumber salad in bowls to contain the juice – I always stir as I eat to keep coating the veggies. This entertains me! Heads up – leftovers don’t hold well. You will have to eat it all up. Bummer…
- 1 cup tomato chunks
- 1.5 cups cucumbers chunks
- 2 Tablespoons reduced fat mayo
- Plenty of salt and pepper to taste
- Mix everything together and serve immediately.
I try not to be a crazy kitchen gadget hoarder but this tomato and onion chopper is a favorite of mine. It is the perfect tool for salads, salsas, and the endless piles of tomatoes I chop all summer and autumn.
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