The Feast of the Ages, 3rd Course: Tangy Cuke and ‘Mater Salad

Welcome to the third week in a 21-week series, the Feast of the Ages!

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If you are joining us for the first time, you may want to start here to learn what this about and how you have been invited to attend the real Feast of the Ages.Â It is a celebration you will not want to miss.

This week, we offer for the 3rd course a cold appetizer:

Tangy Cuke and ‘Mater Salad

Yield:Â Serves 10 to 12 people at a serving size of 2 Tablespoons per person.

Ingredients:

2 medium sized cucumbers
2 Roma tomatoes
2 Tablespoons rice wine vinegar
1 teaspoon lemon juice
2 teaspoons granulated sugar

Cooking Directions:

In a small bowl, combine vinegar, lemon juice and sugar.Â Whisk until sugar is dissolved.
Peel cucumbers lengthwise in strips alternating peel and flesh as shown in photo.
Cut cucumbers in half lengthwise.Â Using a small spoon, scrape seeds out of each half and discard.Â Cut each half into slices approximately 1/8-inch thick.
Cut tomatoes in half lengthwise and in half again.Â Remove seeds and cut in a medium dice.
Place cucumbers and tomatoes in large bowl.Â Drizzle prepared dressing over salad and toss until vegetables are thoroughly coated.Â Best served chilled.

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We are looking forward to attending the real Feast of the Ages.Â If you are going to be there, would you leave us a comment?Â We would love to know!Â If you are not sure, you can:

Learn more and/or RSVP here

Click here to go to the next course, Creamy Chicken Curry Soup < or > If you’d like to see the previous course: (2) Mini Brats.

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For more great recipes like this one, please visit Garden Variety Wednesday, Recipe Round Up, Theme of the Month Recipe Round Up, Foodie Friday, Your Recipe, My Kitchen, Melt in Your Mouth Monday, Meatless/Vegan Monday, This Week’s Cravings and My Meatless Mondays.

For other recipes and other ideas for women as wives and keepers of their homes, please visit
{Titus 2}SDAYS.

About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.