🥒 Cucumber, Tomato & Red Onion Salad

A Fresh Dockside Favorite

When the campfire’s cooling down and the day’s catch is cleaned, this crisp, tangy salad hits the spot. It’s simple, bright, and the perfect side to grilled fish or venison.

🧂 Ingredients

  • 2 large Cucumbers, halved lengthwise, seeded, and sliced

  • ⅓ cup Red Wine Vinegar

  • 1 tbsp White Sugar

  • 1 tsp Salt

  • 3 large Tomatoes, seeded and coarsely chopped

  • ⅔ cup Red Onion, coarsely chopped

  • ½ cup Fresh Basil Leaf, chopped

  • 3 tbsp Extra Virgin Olive Oil

  • Salt & Pepper to taste

👨‍🍳 Directions

  1. In a large bowl, whisk together red wine vinegar, sugar, and salt until dissolved.

  2. Add cucumbers, tomatoes, red onion, and basil.

  3. Drizzle with olive oil and toss gently to coat.

  4. Season with salt and pepper to taste.

  5. Chill for at least 30 minutes before serving to let the flavors blend.

🔥 Campfire Tip

Serve this salad ice-cold in a metal camp bowl right beside your grilled striper or venison steaks — it cools you down and freshens up any meal at deer camp.