Tomato & Cucumber Salad
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A refreshing Southern-style salad with ripe tomatoes, cucumbers, and red onion dressed in a sweet-tangy sorghum and vinegar dressing. Perfect for summer picnics or as a side dish.
Ingredients
- large tomatoes quartered
- 2 cucumbers peeled and cut into large chunks
- 0.25 red onion thinly sliced
- sorghum syrup
- Steen's cane vinegar or apple cider vinegar
- Kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 22.3 mg
- Iron: 0.5 mg
- Magnesium: 17 mg
- Phosphorus: 25.2 mg
- Potassium: 224 mg
- Zinc: 0.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- sorghum syrup
- Steen's cane vinegar or apple cider vinegar
- Kosher salt
- freshly ground black pepper
Prepare
- Quarter large tomatoes
- 2 cucumbers, peeled and cut into large chunks
- 0.25 red onion, thinly sliced
Let's Cook
-
Step 1.
In a large bowl, combine the quartered tomatoes, peeled and chunked cucumbers, and thinly sliced red onion.
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Step 2.
Add 4 to 5 tablespoons of sorghum syrup and 2 to 3 tablespoons of Steen's cane vinegar or apple cider vinegar to the bowl. Toss everything together until the vegetables are evenly coated.
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Step 3.
Season the salad generously with kosher salt and freshly ground black pepper to taste. Toss again to incorporate.
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Step 4.
Serve immediately, or chill until ready to serve. Just before serving, drizzle with an additional 1 tablespoon of sorghum syrup and toss lightly.