Connecticut Hill Cucumber Salad

I love those garden-fresh cukes and tomatoes!! 

I have a lot of recipes for those summertime treats, tomatoes and cucumbers, but the one I am sharing today is my all time favorite. I only make this recipe in the summertime. I just don’t think the store-bought veggies would do it justice! 

This recipe was given to me some years ago by my good neighbor Darlene Eisenmenger. I look forward to making it each summer!

3 medium cucumbers, scored and thinly sliced, to score run the tines of a fork down the length all around the cucumber before slicing

“Cuke” Salad
1 med sweet onion, cut in thin strips
2 medium tomatoes, each cut into 6 wedges
1 cup sugar
1 cup tarragon vinegar
1 cup sunflower oil
2 Tbsp salt
1 Tbsp black pepper
3/4 Tbsp white pepper
1/2 cup freeze dried chives
1/4 cup sugar
1/4 cup cornstarch

Place cucumbers, onions and tomatoes in a large bowl. In another bowl combine the next 7 ingredients. In a small cup, combine 1/4 cup sugar and cornstarch. Add enough oil to make a thin paste; whisk and add to other dressing ingredients, whisking until slightly thickened. Pour dressing over vegetables and toss. Refrigerate 20-30 min. You can keep this in the refrigerator up to 2 - 3 weeks. Serve with slotted spoon.