My mom made this salad for us every summer that I can remember. It has become a staple at our house too. Grant hasn’t always been a big fan, but the bigger gardener he’s become, the more he’s enjoyed it. I made a huge batch last night for dinner, thinking there would be plenty for dinner and for leftovers for me today, but he ate at least three portions worth, leaving none for me today.
Nothing says summer to me like a dinner of Indiana sweet corn, heirloom tomatoes and this cucumber salad. Hurry up and try it before the last of the cucs are gone!
3-4 cucumbers (I prefer the smaller ones. If you use larger ones, you wouldn’t need as many.), sliced thinly
1 small sweet onion, sliced
1/4 cup mayonnaise
1/2 cup apple cider vinegar
2 tablespoons honey (Mom always uses white sugar, so try that if you would prefer)
1/2 tsp salt
1/2 tsp freshly ground pepper
1. Assemble the mayonnaise, vinegar, honey, salt and pepper in a lidded jar and shake contents until thoroughly combined.
2. Assemble the sliced cucs and onions in a bowl and dump the dressing onto the vegetables. Mix the salad until all of the vegetables are covered in the dressing.
3. You can serve this immediately, but I think it tastes even better after sitting and soaking up the dressing for a few hours.