Not all salads have to have lettuce. This summer vinegar vegetable salad is a great way to temporarily preserve a few items from your garden or veggie drawer! Have you ever noticed how everything ripens at the same time, and consequently, begins to rotten at the same time. You can use this simple idea to make a great little side dish that you can use for several days. Because the base is vinegar, and you keep it in the fridge, you will extend the life of the veggies.
Today, I am adding some cucumber to a summer vinegar vegetable salad that I already had in the fridge. I had used half of this cucumber yesterday, but instead of risking it getting soft, or going bad before I used it, I sliced it up really thin, then quartered it, and stirred it into my jar.
As you can see here, the jar had a some cherry tomatoes that I had halved, as well as a partial tomato that was a leftover from a tomato sandwich! I had also thin sliced some vidalia onion that was left from a sub the other day. As you can tell, the purpose is to not waste these gorgeous summer vegetables. Plus, this is a great, low calorie addition to just about any meal.
So, what you see here is cherry tomatoes, a slicing tomato, a cucumber, and onion. But you could add some cabbage, radish, bell pepper, really anything that can be eaten raw. I take a cup of apple cider vinegar, and dissolve a couple tablespoons of white sugar in it. Pack everything into a jar, pour the vinegar solution over it, then add enough vinegar to cover. (You can add more sugar or less depending on what you like.) Put the lid on the jar, give it a good shake, and put it in the fridge to marinate for at least 30 minutes, up to several days.
It has the best fresh, crisp taste!