Fire and Ice Salad

Tomato and cucumber salad - one of my favorites.  Cool, refreshing and that bite of vinegar! Never before has it had a kick, though and this one fits the bill. Quite colorful and inviting for the eyes as well, this salad was a huge hit at our barbecue yesterday and I was thrilled to have a little bit to bring home for lunch today. Don't let it sit for too long as the tomatoes will turn to mush, but I don't think it will last very long - it'll be devoured.

Adapted from Cook's Country Magazine
Yields 6 to 8 servings
Ingredients:
1/2 Cup vinegar, white wine 
1 Tbls sugar, white 
2 tsp salt, Kosher 
1 tsp mustard, dry 
1/2 tsp celery salt 
1/4 tsp pepper, crushed red 
1/8 tsp pepper, black, ground 
2 Pounds tomatoes, red, fresh cored, cut in 1/2-in wedges
2 Large cucumbers peeled, sliced, 1/4-in thick
1 Large bell pepper, yellow or orange seeded, sliced in matchsticks
1 Medium onion, red halved, sliced thin

Tools Needed:

Kuhn Rikon Dual Slice Mandoline, 11-Inch, Red

Directions: 
Whisk together vinegar, sugar, salt, mustard, celery salt, and peppers in a large bowl. Add tomatoes, cucumbers, bell pepper and onion and toss to combine. 

Refrigerate for up to 24 hours. Serve.