Two of the best things about summer (well, almost summer!) are homegrown tomatoes that actually taste like tomatoes and Vidalia onions. This summer salad combines the tomatoes and onions with cucumbers and an awesome dressing. It’s perfect for your summer cookout!
Estimated reading time: 5 minutes
Table of Contents
Ingredients for the Summer Salad
For the actual Summer Salad, I used tomatoes from our garden, Vidalia onions, English cucumbers, and romaine lettuce.
I used the following ingredients for the dressing: Mayonnaise, white wine vinegar, Vidalia onions, garlic, sugar, salt, Worcestershire sauce, hot sauce, olive oil, and fresh parsley.
Special Tip for Making the Salad Dressing
The dressing is super easy to make using a blender. The dressing is emulsified by slowly pouring olive oil into the blender while the blender is running.
One of the tricks that discovered some time back was to put a funnel in the blender top before pouring the olive oil.
This works like a charm to not only keep the olive oil from going where it shouldn’t, but also minimize the dressing from spattering!
Making the Salad Dressing
Step 1: I added the mayonnaise, vinegar, onion, garlic, sugar, salt, Worcestershire sauce, and hot sauce to the blender, and processed the mixture until it was smooth.
Step 2: Then, with the blender on high, I gradually added the olive oil in a slow, steady stream.
Once all of the olive oil had been added, I removed the funnel.
Step 3: Next, I added the chopped parsley, and processed the dressing for another five seconds or so until the parsley was finely chopped.
Step 4: Finally, I transferred the dressing to a container and refrigerated it.
Putting the Summer Salad Together
I started by arranging some romaine leaves on a chilled salad plate. Then, I alternated slices of tomato, onion, and cucumber on top of the romaine. Finally, I drizzled the salad with the dressing.
This Summer salad is simple to make and is absolutely delicious. It’s perfect for your summer cookout or any time you want to savor the garden bounty. I also like to serve it with my delicious Gazpacho Soup. Yum!
Frequently Asked Questions
I happen to prefer the taste and texture of English cucumbers. However, you can definitely use regular cucumbers in this recipe.
If you are unable to find Vidalia onions, you can use another variety of sweet onions. You just want to make sure that the onion that you use isn’t too sharp.
The dressing will keep for 3 or 4 days covered in the refrigerator.
The dressing in this recipe is amazing on not only this salad, but other salads. In fact, we sometimes use it as a condiment on hamburger buns!
Other Delicious Salad Recipes
If you’re in the market for other amazing salads, check out these recipes:
- Tex-Mex Layered Salad
- Cucumber Dill Salad or Gurkensalat
- Southern Fried Chicken Salad with Honey Mustard Dressing
- Classic Southern Seven-Layer Salad
- Caesar Salad
I first posted this delicious recipe on May 28, 2017. Since then, this is one of my favorite summer salads. This update contains the same amazing recipe, but with updated photographs and text.
If you liked this recipe for Tomato, Vidalia Onion and Cucumber Summer Salad as much as I do, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.
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Tomato, Vidalia Onion and Cucumber Summer Salad
- ¼ cup (2 ounces) mayonnaise
- 3 Tablespoons (1.5 ounces) white wine vinegar
- 2 Tablespoons chopped Vidalia onion
- 1 clove garlic minced
- 1 teaspoon sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon hot sauce
- ½ cup olive oil
- 2 Tablespoons fresh parsley, minced
- 3 medium tomatoes, thinly sliced
- 1 English cucumber, peeled and thinly sliced
- 1 Vidalia onion, peeled and thinly sliced
- 6 Romaine lettuce leaves
- Combine mayonnaise, vinegar, onion, garlic, sugar, salt, Worcestershire sauce, and hot sauce in container of electric blender. Process on high until smooth, stopping once to scrape down sides. With blender on high, gradually add olive oil in a slow, steady stream. Add chopped parsley and process 5 seconds until parsley is finely chopped. Transfer to container; cover and chill. Yield: 1 cup.
- Arrange romaine lettuce on chilled salad plates. Top with alternating tomato, cucumber, and onion slices. Drizzle with dressing.
- Yield: 6 servings