Quick Summer Salad to share…

My favorite bartender in Tillamook, Peg, was the first person who let me sample marinated veggies. She slid across the bar a little container with cherry tomatoes, cucumber slices and onions swimming around in a vinegar mixture. On first glance, didn't look to appealing, but it has become a favorite summer treat even to a chips/beer/salsa cheeseburger girl. Here's how I do it.

Combine the following:

1/4 c. vinegar

1-2 T. sugar

1/4 t. celery seed

1 English cucumber, peeled and thinly sliced (~3 cups)

1 sweet walla walla onion, thinly sliced

Grape tomatoes

Chill for at least 2 hours. I like to eat it right out of the marinade with a slotted spoon, but you can also mix the marinated veggies in a green leaf salad, maybe with some feta cheese.