- Yield: 2 Servings
- 4 cups sliced tomatoes
- 1 cup sliced Bermuda onion
- 2 cups peeled and sliced cucumber
- ¼ cup apple cider vinegar
- 3 cups Boston lettuce leaves
How to Make It
- Combine the tomatoes, onion, cucumber, and vinegar in a large bowl. Refrigerate for ½ hour.
- Serve chilled over a bed of Boston lettuce leaves with almost any meal.