1/3 Photos of My Mother's Easy Cucumber Salad With Tomatoes and Chives
Lorraine of AZ's Note:
This is the way my mother made a very tasty salad for us, mostly in the summertime. We didn't have the English cucumbers that are available now but use them if you wish. The chives grew in our Chicago suburb garden and volunteered every year -- right next to the old fashioned green rhubarb. The tomatoes came from our "Victory Garden" -- anyone remember those? What memories this salad evokes!
My Private Note
Units: US | Metric
- 1Peel the cucumber. Sometimes we just dragged a fork down the unpeeled cucumber over and over to create a striped design. Chop the cucumber into quarter-inch pieces. We always included the seeds in the regular cucumbers, but nowadays, chefs would probably leave them out.
- 2Combine the cucumber, vinegar and chives in a medium bowl. My mother used plain white vinegar, but you may wish to experiment with one of the many vinegar varieties.
- 3Chop the tomato into roughly the same size pieces as the cucumber pieces. Add to the bowl and salt to taste.
- 4Refrigerate about 4 hours until nicely chilled and serve with a slotted spoon.
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Nutritional Facts for My Mother's Easy Cucumber Salad With Tomatoes and Chives
Serving Size: 1 (73 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 11.8
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.0 mg
- Total Carbohydrate 2.6 g
- Dietary Fiber 0.5 g
- Sugars 1.3 g
- Protein 0.5 g