Summer Salad With Jimmy Kennedy

Hey, hey, Jimmy Kennedy here with Go Outside again– and We are out on a special little lake here in Vermont. We got the girls swimming out back. And I want to show you a couple of really cool recipes. And this one is called Summer Salad.

And I grew up eating this. My mom made this all the time. Any time she had to pack me a lunch, whether it was for work or school or anything, it seems like summer salad was always in there.

And I still make it all the time. It’s so easy. It’s so good. And if you like vinegar base salads, it’s just going to be one of your favorites, for sure. All it is is tomatoes, cucumbers and red onion.

You can add a little parsley if you want, or even carrots if you want more crunch. But I usually just go tomatoes, red onion and cucumber. And what it is, is I have looks like three quarters of a cup of white vinegar.

So it’s one part vinegar, two parts water. I’m just going to go ahead, put the vinegar in.

This is a cool thing I do — like sometimes when I’m packing out, I’ll just put a Sharpie mark. That’s a one cup.

So I know you know. It doesn’t have to be exact, but that kind of gives you an idea. So we had three quarters on the vinegar, so we are going to go one and half on the water. And let’s just stir that up a little bit.

This thing is so simple. I’ve been eating this all year already, and then we have about two tablespoons of sugar. And if you don’t have a tablespoon– that’s a little much — if you put an amount just like that in the palm of your hand, that’s a tablespoon for sure.

If I had one I would show you.

Growing up, I would watch Justin Wilson, the cooking Cajun, and he would always do that. And it was always so cool because every time we measured it, it was right.

So two tablespoons of sugar and you can add some salt– pepper if you want– herbs or anything. I like it nice and clean, just like this. Just mix this up. Let it sit. What I do now is I’ll usually put this in like a little bowl with a locking lid or a Tupperware type thing.

Put it in the fridge. You can eat it right now. But I like to chill it a little bit. Kind of melds the flavors a little. And I don’t know, I just like it cold. It’s really good. This is a great summer salad.

And, you know, that’s what we call it. Please make this. I think you’ll like it a lot.