Cucumber, Tomato and Onion Salad | Oklahoma State University

Ingredients

• 2 teaspoons Kosher salt, divided
• 1 large sweet onion, peeled and sliced into 1/3 inch rings
• 4 pickling cucumbers, peeled and sliced into 1/3 inch rounds (2 to 3 cups)
• 3 large ripe slicing tomatoes, cored and sliced into 1/2 inch wedges or bite sized pieces
• 1 teaspoon ground black pepper, divided
• 3/4 cup cider vinegar
• 1/4 cup plus 2 tablespoons sugar
• 2 tablespoons canola or extra virgin olive oil
• 1 tablespoon finely chopped parsley