So many of my best childhood memories were created on our family farm just outside Lexington, Kentucky. Spending summers there as a kid was a treat as much for the food I ate as for the exploring and tractor driving I did.  Just about everything we ate we either grew or raised ourselves.  My grandmothers were both such great cooks and eating was always a family social event. We had a big family and everyone would get together at her house; there were always 15 to 25 kinfolks and friends around many tables.  To be seated at the adult table was a great privilege, and I really enjoyed just sitting back and listening to the grown-up talk _  what an education! After dark we’d go out and catch lightening bugs and play tag.

I think about those wonderful days whenever I make this recipe. The summers were hot and the work days were long. Coming in for mid-day lunch was such a event. Back then, lunch was called “dinner” and what we call “dinner” today was called “supper.”  In any case, the meal was a big deal, so the memory of it does seem like a dinner event; it was a 5 course meal! Cucumber Salad was always a favorite of mine; so much so that my grandmother would make me my own batch and put it in a mason jar in the fridge, and I would eat a jar of it just about everyday and then drink the juice! She said the vinegar was good for me and maybe it has pickled me?
We’ve used this recipe at Dale’s since we opened…a nice variation to it is to substitute balsamic vinegar and feta cheese.
This is a wonderful summery salad great for our long hot days…bring it to your next gathering… or serve it to the family tonight.
–Dale

Cucumber, Tomato and Onion Salad
Ingredients
1 cup grape tomatoes
1 large cucumber, peeled and sliced(leave some peel on it)
1 medium red onion, 1/4″ strips
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/3 cup cider vinegar or white vinegar
1 cup warm water

Directions
1. In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and warm water – dissolve.  Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.  Serves about 8… double it… it gets better with time.  Thanks Mam maw!