This Classic Marinated Cucumber, Tomato, and Onion Salad is the kind of simple side that never disappoints. It’s crisp, vibrant, and full of fresh, tangy flavor—ideal for cookouts, ...

2 medium tomatoes, preferably an heirloom variety. Salt. 1/2 teaspoon red wine vinegar. 1 small sweet onion, such as Vidalia, coarsely chopped. 1 cucumber—peeled, halved lengthwise, seeded and ...

This Mexican street corn salad has all the main components of elotes, but much more. Charred corn adds smokiness, while fresh ...

Tomatoes are in season! Here's a delicious way to use some up, courtesy of the Carrboro Farmers' Market, which celebrates Tomato Day on Saturday.

1. In a skillet, toast the cumin seeds over moderately high heat until fragrant, 30 seconds; transfer to a mortar and let cool. Add the salt and grind to a coarse powder. 2. In a large bowl, toss ...

How To Make Grandma Winnie’s Tomato, Cucumber, and Onion Salad. To make three to four servings, you’ll need: 4 medium tomatoes, peeled if desired, cored, and cut into wedges.

In a large bowl, make the vinaigrette first by combining water, and vinegar. Whisk in sugar, salt, and pepper if using. Whisk until sugar and salt are dissolved. Add oil and whisk to incorporate. Add ...

1/4 cup fresh lime juice. 1 tablespoon fish sauce. 1 tablespoon sugar. 2 Thai chiles, thinly sliced. 1 small garlic clove, finely grated. 2 tablespoons canola oil ...

Pour vinaigrette over salad, and toss gently to combine. Add feta and chopped herbs; gently toss again, being careful not to crush feta. Serves: 4 Active time: 15 minutes Total time: 15 minutes ...