Tomato salad recipe


  • 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
  1. Combine the tomatoes, onion, cucumber, and vinegar in a large bowl. Refrigerate for ½ hour.
  2. Serve chilled over a bed of Boston lettuce leaves with almost any meal.

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