Fire n Ice Summer Salad

 

from the June/July 2017 issue of Eat Drink Mississippi

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For the dressing:

1/4 cup apple cider vinegar 

1/4 cup red wine vinegar

1/3 cup sugar

1 teaspoon salt 

1/4 teaspoon freshly cracked black pepper

1 teaspoon prepared horseradish

1 teaspoon celery seed

1 teaspoon mustard seed

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For the salad:

1 medium green bell pepper, cut into thin strips

1 small red onion, cut in half and sliced thin 

1 jalapeno, seeded and ribs removed, chopped fine

3 large tomatoes, cut into chunks

2 medium cucumbers, peeled or unpeeled, sliced thin

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Combine both the vinegars with the sugar, salt, pepper, horseradish, and celery and mustard seeds in a small saucepan. Stir and bring to a boil, boiling for 1 minute. Set aside. 

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In a large bowl, combine bell pepper, red onion, jalapeno, and tomatoes. Pour the hot vinegar and sugar mixture over the vegetables, gently toss, and set aside to cool. 

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Add the cucumbers, stir, cover tightly with plastic wrap, and refrigerate for several hours, stirring occasionally. Taste and adjust seasonings before serving and use a slotted spoon to drain excess liquid. 

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Cook's notes: The combination of red wine and apple cider vinegars is what makes this salad, so I would encourage you to try it first before substituting other vinegars. I prefer using red onion for the extra zing and color, but sweet Vidalia will work just fine too, and since I always have pickled jalapeno in the fridge, I usually use that. 

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