With that said, hubby and I've been doing backyard gardening for the past few years and our cucumbers always turn out nicely. Matter of fact...this year we have had an abundance of them and canned about 15 jars of pickles! Anyway, last weekend I whipped up a batch of my mom's creamy cucumber & tomato salad to use up the last of our fresh cukes and tomatoes. Here's the recipe.
Creamy Cucumber Tomato Salad Recipe
2 medium or large fresh cucumbers
2-3 tablespoons granulated sugar
1 small container sour cream (I use an 8 ounce container)
1/8 cup of finely chopped sweet onion
12 red cherry tomatoes, sliced in half
salt and pepper to taste
celery seed to taste
1 tablespoon of finely chopped dill
Wash and Peel the skin off of your cucumbers and slice them thin. Empty the contents of the sour cream container into a medium sized bowl. Stir in finely chopped onion, granulated sugar, salt, pepper and celery seed. Gently fold in your cucumber slices and sliced cherry tomatoes. Sprinkle finely chopped dill on top. Place lid on bowl and place into the refrigerator for at least 4 hours to allow the flavors to infuse. Serve chilled.
Optional: Sometimes when I have leftover green bell pepper...I will finely chop that up and toss that into the creamy salad too.
1 comment:
I love creamy cucumber salad. My grandmother used to make it and it was delicious with a lot of fresh dill. I shall try your recipe the next time I buy cucumber. Do you ever toast the celery seed?
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