Chef Matt Welsch of Vagabond Kitchen in Wheeling shares this light and refreshing recipe using ingredients straight from the garden.
Poor House Hill Tomato and Cucumber Salad
Chef Matt Welsch of Vagabond Kitchen in Wheeling shares this light and refreshing recipe using ingredients straight from the garden.
Ingredients
For Salad
- 3 pounds tomatoes seeded and chunked into ½-inch pieces
- 2 pounds cucumbers seeded and sliced ¼-inch thick
- ½ yellow or white onion julienned
For Dressing
- ¼ cup Duke’s Mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon white granulated sugar
- Kosher salt and coarse black pepper to taste
Instructions
- Whisk all dressing ingredients together in a bowl until homogeneous.
- Add all salad ingredients to mixture and toss.
- Refrigerate. Serve after a couple of hours.
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