heirloom cuke salad


Recipe courtesy of Justin Wangler

  • 1 pound cucumbers, baby or English, cut into 1/2 to 3/4-inch thick rounds
  • 1 small sweet onion, sliced
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 3 tablespoons apple cider vinegar
  • 1/4 cup mayonnaise
  • 2 tablespoons freshly chopped dill leaves
  • Freshly cracked black pepper
  • 1 pound heirloom tomatoes, cut into wedges


Add the cucumbers, onion and salt to a bowl and stir to combine.

Set aside and allow to sit for 30 minutes drawing out any excess moisture. Drain and discard liquid.


Add the sugar, apple cider vinegar, mayonnaise and dill to a large bowl, season with pepper and stir to combine.

Add the tomatoes and drained cucumbers and stir to combine.

Taste and adjust seasoning as needed.


Yield: 6 to 8 servings