One of my dad’s classic summer side dishes is tomatoes, cucumbers, and onions that have been marinated in vinegar and salt for a few hours. Served cold, it’s a tart and fresh salad that pairs wonderfully with all manner of easy summer dinners, particularly those whipped up on the grill and enjoyed on the porch.

As part of my Farm to Fork dinner at Greenlands Farm I mixed together a variation of the salad with green and purple beans, dragon’s egg cucumbers, onions, and garlic all from the farm. Served in lemon squash boats with a dollop of herbed goat’s cheese over a bed of kale salad, it hit the spot.

Vinegar Salad

2 cucumbers

2 dozen green and purple wax beans

1 small green onion

1 small red onion

2 cloves garlic

4 cups apple cider vinegar

1 tsp sea salt

Mince garlic and chop cucumbers, beans, and onions into bite sized pieces.  Toss in vinegar and salt, cover, and refrigerate at least two hours (though overnight is better). Serve chilled alongside the best of what your grill has to offer.