photograph by Matt Hulsman

Cucumber Salad:

3 cups cucumbers, thinly sliced
1 cup onions, sliced
2 cups tomatoes, sliced

Dressing:

1 cup oil
½ cup sugar
1 teaspoon salt

Mix together sliced vegetables in a large bowl. Combine dressing ingredients in a container. Shake well, and pour over vegetables. Marinate for 2 hours.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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