Dinner here almost always requires a salad. I cook almost every evening, and I suppose my creativity is not always rainbows and milky ways, so it’s generally bowls of bagged lettuce along with whatever’s still around (tomatoes, cucumbers, onions, radishes, etc.) and my mustard vinaigrette that grace our table.

A lettuce shortage in the apartment? Time to try something different (um, finally)!

Right now, dill is my new favorite flavor to experiment with. Of course, it’s a natural fit with cucumber pickles.

By the way, have you ever had fresh refrigerator pickles? A-maz-ing.

I took the idea of refrigerator pickles and mashed it up with cucumber-tomato-onion salad. Letting it sit a while turned it into a dish with that sort of lip-smacking sourness.

Pickles. Yum.

Pickled Salad

Source: Colleen Fischer

Servings/Yield: 2 servings

•1 seedless cucumber

•1 globe tomato

•½ medium onion

•½ teaspoon dill

•salt

•pepper

•3 tablespoons apple cider vinegar

•2 teaspoons olive oil

Slice the cucumber in half lengthwise, then halve each half lengthwise. Cut the quarters into a chunky dice. Add to bowl. Core and dice the tomato, and then add to the bowl with the cucumbers. Divide the onion piece in half lengthwise. Slice it widthwise into small quarter-moons. Add to the mix.

Sprinkle the vegetables with dill and add salt and pepper to taste. Add vinegar and toss to distribute the vinegar and seasonings throughout the vegetables. Add the oil and toss again.

Allow the salad to sit for at least half an hour so the vinegar can penetrate the vegetables. Serve.

Download Pickled Salad into MacGourmet.

Tagged: Recipe