This recipe is a take on a salad served at “The Loveless Cafe” just outside of Nashville Tennessee.
- 1/2 onion cut into wedges
- 2 Tb table salt
- 1 yellow (summer) squash, sliced 1/4″ thick
- 1 cucumber, peeled, sliced 1/4″ thick
- 1 tomato, cut into wedges
- 1/4 tsp Kosher salt
- 1/8 tsp black pepper
- 1/4 cup apple cider vinegar
- 2 Tb sugar
- 2 tsp Olive Oil
In a medium bowl add your onion wedges and cover with water, then add the table salt and stir until the salt dissolves. Cover and refrigerate for 30 minutes. After the 30 minutes, drain and pat the onions dry with paper towels.
In a large bowl place the onion, squash,cucumber and tomato. Season with the Kosher Salt and black pepper and toss well. Separately combine the apple cider vinegar, sugar and Olive Oil and stir until the sugar fully dissolves. Pour over the vegetables, toss and refrigerate until ready to serve.
Suggestions: This is a wonderful vegetable bed to place your boiled or baked fish upon. This salad taste even better the next day as a leftover.