One of my favorite dishes served during the holiday season while I was growing up was a simple cucumber salad made by my grandmother. She only served it on Thanksgiving and Christmas, and we looked forward to it with much anticipation each year.

This dish is best made at least a day in advance, so you can experience the full flavor of the vinegared cucumbers and onions. I usually start two or three days ahead. I have found that the longer it sits, the better it tastes.

Ingredients:

3 cucumbers
1 medium sweet onion, sliced
1/2 cup vegetable oil
3 tablespoons Balsamic vinegar*
1 teaspoon granulated sugar
1/4 cup fresh dill (or 2 tablespoons dried dill)
Cherry or sliced tomatoes and a sprig of parsley for garnish

Combine vegetable oil, Balsamic vinegar and sugar in a small bowl. Set aside. In a large bowl, combine peeled and thinly sliced cucumbers (wafer thin is best) sliced onions and dill. Pour the oil and vinegar mixture over cucumbers and stir thoroughly. Transfer the entire mix in to a covered jar or bowl, and store in the refridgerator. Stir occasionally. (every 6 hours or so)

To serve:
Pour mixture into a bowl amd garnish with tomatoes and parsley.

*Although I've used Balsamic vinegar in this recipe, it is also very dark in color, and discolors the vegetables. For a more aesthetically pleasing dish, substitute Balsamic vinegar with white vinegar. It tastes just as good, and makes a better presentation at your holiday table.

About the Author
Laura Mills is mother to one ravenously hungry teenage son. She and her family live on the sunny east coast of Florida. She is also the owner and editor of Practical Kitchen.com at http://practicalkitchen.com

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