Chomp, Chomp, Chomp

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When you’ve got a really monstrous appetite but don’t want to consume, say, an entire woman from the 1950s, here’s a great salad (and I do mean great!) with a long history.
This recipe is more than 100 years old, and the story is that it first became popular with men working the iron furnaces in Pennsylvania. What a terrible job that must have been, spending all day in the charcoal dust and smoke and heat.
At lunch, finally, a break – and this salad would have been the perfect treat. Supposedly the name for Chomp comes from the sound made when consuming it.

Chomp

2 large cucumbers, sliced
1 yellow onion, diced
2 tomatoes, cut into wedges
1 green pepper, diced
½ cup brown sugar
½ cup water
½ cup vinegar
¼ tsp. thyme
Salt and pepper to taste

Combine vegetables. Mix remaining ingredients for dressing, then add to vegetables. Chill at least an hour before serving.

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