We have a couple summer vegetable salads we like to serve when the produce is in season, and they are pretty popular here at the Settlement School. We hope you’ll enjoy them, too. Both of these don’t keep well, so try not to make too much! Each recipe serves around 6 people.


Tomato Salad

5 large tomatoes, diced

1 chopped sweet onion

1⁄2 c. apple cider vinegar

2 T. sugar

2 t. salt

1 t. pepper

1⁄2 c. canola or vegetable oil

1⁄4 c. freshly chopped dill

1⁄4 c. freshly chopped parsley

Combine tomatoes and onions in a large bowl. Separately, whisk together vinegar, sugar, salt and pepper, then add oil. Taste for seasonings—it’s all about preference. You want this to be both sweet and sharp. Add herbs to tomatoes, then pour dressing over salad, tossing to combine. Serve room temperature.


German Cucumber Salad

2 large cucumbers, thinly sliced and seeded

4 green onions, white and green parts, thinly sliced

3 small tomatoes, chopped

2 T. freshly chopped parsley

2 T. freshly chopped dill

1⁄4 c. sour cream

1⁄4 t. prepared mustard

1 T. white or apple cider vinegar

1 T. milk

Salt and pepper to taste

Combine vegetables and herbs in a large bowl. Combine sour cream, mustard, vinegar, milk, and seasonings separately. Adjust seasonings to taste. Pour over salad and toss to combine. Serve chilled.