My Grandma Winnie’s Tomato and Cucumber Salad Is My Favorite Summer Dish

It is a grandmother’s sacred duty to spoil her grandchild, and my Grandma Winnie took this responsibility very seriously. She lavished me with my favorite toys, TV shows, and foods whenever I came to visit her. She’d set me up in her big leather recliner parked about 3 feet from the TV so I could watch “Doug” and “Rugrats” while she prepared (or, in her words, “fixed”) slow-cooked green beans, macaroni and cheese, and, my favorite: her tomato, cucumber, and onion salad. 

Hailing from Franklin County, Virginia, Grandma Winnie was a quintessential Southern cook, making do with whatever she had on hand and paying special attention to what was in season. Though she lived in an apartment at a retirement home for most of my childhood, before that, she had lived in the country. She and my Grandpa grew much of their food there, so she knew her way around fresh produce, especially tomatoes and cucumbers, which she taught me to love, too.

How Grandma Winnie Made Her Salad

Her salad, like most of her recipes, was simple and perfect. She combined fresh, in-season tomatoes, cucumbers, and onions, seasoned them with salt and pepper, then dressed them in vinegar and a pinch of sugar. The salad would sit for an hour or two and the vegetables would release some of their liquid, adding to the ‘dressing’ and bringing the whole thing together in one beautifully harmonious note. 

These days, I love making this salad for myself and my two kids, both of whom have, fortunately, taken on the family love of high summer produce. Unlike Grandma Winnie, I don’t peel the tomatoes—she was, bless her heart, afraid I would choke on the skins—but I try to stay faithful to her recipe otherwise.

Tips for Making This Tomato, Cucumber, and Onion Salad

• You can use your favorite kind of vinegar instead of the white vinegar, like apple cider or sherry vinegar, but avoid using balsamic vinegar for this recipe.
• If you have them on hand, add fresh herbs like basil, parsley, or mint.
• I love a sweet Vidalia here, but you can use a red onion or even scallions instead of yellow onion.
• To make it just like Grandma Winnie, peel the tomatoes first. 

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 
• 1 English cucumber or 3 Persian cucumbers, peeled, halved, and sliced
• 1/4 Vidalia or yellow onion, sliced thin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup distilled white vinegar 
• 1 teaspoon packed brown sugar

In a mixing bowl, combine the tomatoes, cucumbers, and onions and season with the salt and pepper. Add the vinegar and brown sugar, stir, and allow to sit in the refrigerator for 15 to 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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