Years and YEARS ago, when my future husband and I were dating, his mom made The Best Cucumber-Tomato Salad! She'd peel and slice cucumbers, tomatoes and sweet onion, pour on the dressing, refrigerate an hour and serve. Her dressing was 1c sugar, 1c white vinegar, ¼c light vegetable oil, salt and pepper. Heat the first two and whisk just until the sugar dissolves. Add the rest and continue whisking until it's all well blended. This is my variation:
⅔c organic cane sugar
⅓c avocado oil
salt, pepper and dry dill
As mentioned above, whisk and heat the first two, just until the sugar dissolves. Add the rest of the ingredients and continue to whisk until everything's well blended. Pour into a shaker jar and shake well before pouring over rough peeled, sliced-diced cucumbers, a firm, red, ripe tomato, 3 sliced green onions.
Gently mix together in a bowl and refrigerate an hour before serving. Mix again and serve with any meal that needs a burst of sweet freshness. . .Lin
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