How to Make Cucumber Salad

There are many different ways to make this salad. This recipe has been in my family for four generations that I know of. This recipe is best served after being refrigerated at least four hours, to give the spices time to soak into the tomatoes and cucumbers.

Things You'll Need

• 1 medium cucumber
• 1 large tomato
• 1 c. mayonnaise
• 1 tbs. milk
• 1 tbs. Pepper
• 1 ½ tsp. Salt

Instructions

How to Make Cucumber Salad

1. Using a whisk, mix the milk and mayonnaise in a medium glass mixing bowl until the mayonnaise is smooth.

2. Whisk in the salt and pepper. Set aside.

3. Wash the cucumber and tomato. Slice the ends off the cucumber. Do not peel the cucumber.

4. Using a tomato corer, scoop the core off the top of the tomato. If you do not have a tomato corer, stand the tomato up with the core facing up, and slice the tomato in half. Using a knife, cut a ‘v’ around the core in each half.

5. Lay the tomato, flat side down, on the cutting board. Make even slices through the tomato. Turn the tomato 90 degrees and make even slices through the tomato. Repeat with the second half. Add tomatoes to the mayonnaise mixture.

6. Cut the cucumber in half lengthwise. Cut each half in thirds lengthwise. Line up the three strips and turn 90 degrees. Cut about ½” all the way down the cucumber, forming a medium dice.

7. Add to the tomatoes and mayonnaise. Mix well. Refrigerate for at least 4 hours before serving. Garnish with tomato roses.

Tips & Warnings

• To make tomato roses, using another tomato, starting at the core of the tomato, and using a sharp paring knife, peel the tomato in a spiral all the way to the bottom. Roll up the long slice of tomato peel, starting from the bottom end to form a rose.