Persian Salad

1 Vidalia onion
2 cucumbers
4 Roma tomatoes
1 tsp. kosher salt
1/2 c. malt or apple cider vinegar
3/4 c. extra-virgin olive oil
1/4 tsp. pepper, freshly cracked is best

Chop onion, cucumbers and tomatoes into small chunks; combine in a medium bowl. Add vinegar, olive oil, salt and pepper. Mix together. Serve immediately or refrigerate for later.

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