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.