Fire and Ice Salad
This is a staple at barbecues, family gatherings, and reunions. During our Southern Summers, we love the juicy and refreshing experience of eating this salad! Although I had seen it plenty as a child, the first time I actually tasted fire and ice salad was when I was pregnant with my daughter. My husband’s company hosted family night at the U.S. Space and Rocket Center, renting the entire Museum out for the night and having a catered banquet.
Now most of y’all probably think the Space museum is a pretty neat place. After all, it is home to the first Space Camp (a great deal of the 80′s movie by that name was filmed there), it is a part of our Marshall Space Flight Center and hosts the IMax along with countless priceless artifacts and memorabilia.
I thought it was pretty cool, too, the first fifty or so times I went there. You see, when you are born and raised in Huntsville, Alabama, you tend to have an awful lot of family and school field trips to the U.S. Space and Rocket Center (Two of my grandfather’s even built rocket engines). As a little girl, my enthusiasm remained so long as Miss Baker was there. Amidst all of the rockets and space suits which I knew little about and understood even less, it was still a thrill to get to see a space monkey eat a banana.
But Miss Baker passed away in 1984 and 14 years (and many more field trips) later I married someone whose childhood dream had been to visit the U.S. Space And Rocket Center. ~sighs~. We got annual passes. We went, and went, we did the tour, we walked around the museum. We had a son – who loved to visit the U.S. Space And Rocket Center. We renewed our membership. We visited. We walked, we watched, we participated, we rode, we ate, we oohed, we ahhed, we photographed.
So now I’m standing here at this banquet sponsored by my husband’s company in a museum filled with people just bursting with zeal over seeing an astronaut’s space suit that probably knew my face as well as I knew it, and I spied what amounted to a vat of Fire and Ice Salad on the buffet. Being several months pregnant, NOW I had something to get excited about.
Katy says babies sit in their Mama’s tummies and wait on her to drop food down so that they can catch it. If her theory were true, she would have been covered in tomatoes, cucumbers, and onions on that day! I don’t know how much I ate, but the next day I came home and wouldn’t you know it, I made me some more and ate that too!
If I had to describe the flavor of this salad in two words, I’d say “Refreshing” and “Fresh”. Alright so perhaps my description is a little redundant but you try it and see if I’m not right! This is the embodiment of everything a body craves on a hot summer’s day. Well, everything a body craves that doesn’t come with a little paper umbrella in the glass!
You’ll need: Two fresh tomatoes (I’m using three because mine are small), Two cucumbers, one red or purple onion, sugar, water, and…
White vinegar. Go for the cheap kind here, make me proud. 
You know, speaking of drinks that come with umbrellas, people talking openly of alcohol is really strange to me. I don’t know if I’ll ever get used to it. Up until a few years ago, I had lived in towns that weren’t even allowed to sell alcohol, “dry counties” is what they were called. Ordinances like this are prevalent in the old south, where are cultural roots are held deeply in the Baptist traditions. When I was in Los Angeles, I went in a drug store and they had an entire cooler of alcoholic drinks! I was really surprised to see that.
It’s amazing when the old gal gets out of the house, huh?
Cut up your tomatoes.
You can cut them in chunks, slices, or dice them. I’m doing little thin slices because it’s pretty that way.
Peel and cut cucumbers.
Allow cute little dimpled hands to steal a few slices even if it does make your picture blurry.
Cucumbers are for stealing. I wholeheartedly encourage it.
Cut up your onion.
I slice mine and then cut the slices in half, still leaving pretty big pieces.
This way, those of you who don’t care for the raw onions can pick them out easily enough.
By “those of you”, I really mean my mother.
See, Mama? There is a point to my onions being big sometimes. Now you don’t have to eat them.
Dump all of that into a bowl.
Now we have to make our dressing.
For this all we are going to do is combine equal parts water, vinegar, and sugar and stir it up.
I start with 1/2 cup of each but you can do more if you like. I wouldn’t do any less though.
This is me adding my sugar to the vinegar and water mixture.
~waves~
Stir that up good.
Don’t worry if your sugar isn’t dissolved all of the way because we’re going to let all of this marinate in the fridge for a spell before we eat.
Pour this over your veggies and stir.
Cover and place in the refrigerator for a few hours before serving.
It will make more juice but I like to go give it a good stir after an hour or so.
Save some for me!
Oh and if you’re ever in Huntsville and decide to go to the Space And Rocket Center, give me a holler. My family and I will probably be there, too!
Fire and Ice Salad
Ingredients
- 2 Tomatoes
- 2 Cucumbers
- 1 purple onion
- water
- white vinegar
- sugar
Instructions
- Peel and slice cucumbers. Chop tomatoes and onion. Combine all in a large bowl. Mix up a dressing of equal parts Vinegar, Water, and Sugar. Pour over vegetables and refrigerate.
- *I start with 1/2 cup each of my dressing ingredients.
Google Recipe View Microformatting by ZipList Recipe Plugin
Ingredients
- 2 Tomatoes
- 2 Cucumbers
- 1 purple onion
- water
- white vinegar
- sugar
Instructions
- Peel and slice cucumbers. Chop tomatoes and onion. Combine all in a large bowl. Mix up a dressing of equal parts Vinegar, Water, and Sugar. Pour over vegetables and refrigerate.
- *I start with 1/2 cup each of my dressing ingredients.
Print This Recipe
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Be more concerned about your character than your reputation because your character is who you are and your reputation is just what others THINK of you.
~Submitted my Southern Plate Reader, Emily. To submit your quote, and make someone’s day a little brighter, click here.
Posted by Christy Jordan
on Jun 9 2009. Filed under FEATURED Southern Favorites!, Side Dishes.
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I love this too-sort of similar to the Amish style swett and sours. I often add a big glob of mayonnaise too and some diced bell pepper. A glob is a scientific term for all a serving table spoon will hold in one dig!
Oh yes, I am also a fan of the ancient measurements such as globs! You know, its crazy that I have never thought of using bell pepper in this because I LOVE bell pepper! Oh my! Now you have me wanting to add corn, too! lol
If it is similar to ANYTHING the Amish make, that right there gives it five stars and a sixth star as a bonus! Amish food is amazing.
Gratefully,
Christy
As far as I know I have never had Amish food! I’ve never been to Amish country! I’ve hardly let Louisiana!!! Boy, I need to get out more!
How much is the cookbook with postage.
Love you site!
WOW, GREAT question! I always forget something!
Shipping is 2.50 and the cookbook is $14.95 so total is $17.45.
Ouch! I did math!
lol
I went in and added all of this into the post thanks to you. I really appreciate you reminding me!!
Gratefully,
Christy
Hey ya’ll wow I get to be the first to comment! Yeah me. Well we call it another name but the same taste it is sssoooo yummy!!! Ya’ll can add some mircle whip too and make it creamy if ya wish.
Both way are great
Well looks like ya’ll beat me to bein first oh well
Thanks Christy for reminding me of this wonderful recipe.
You’re right it is a light, refreshing dish that I’m going to serve tonight with beans and cornbread and sweet tea.
My family loves this salad but I have never made it with cukes. Next time I will throw them in (the cukes not my family)!!
Love the name… Fire and Ice!
Bountiful Blessings!
Will be sending in my cookbook order! Thanks so much for the update!!
LOL ! I like the idea of throwing your family in, personally. I know mine would get a real hoot out of it!
Thank you so much!
Christy & Tina….couldja at least have the kids take their shoes off first???
Puuuul–eeeezzze?
My sister and I were just talking about this salad this morning on the phone. I don’t like raw onions…
I forgot to tell you that I passed on your one dish pork chops and my girlfriend loved it.
You and my mama and the onions! lol If you ever eat at my house I’ll just set you near her and y’all can pick onions out of things for each other, lol.
My husband doesn’t like onions either. ~breathes out~ but as you can tell, I do!!
So glad y’all liked it!! Thank you for passing it on!
Gratefully,
Christy
Ya know.. after runnin around town all day gettin parts for my truck and trying to have the A/C fixed.. this salad would hit the spot.
I bought the truck from a friend who said he had never had the Air Conditioner serviced. A/C man tells me different. I now realize that friend who didn’t remember he was married on at least three occasions and is now getting a divorce, probably forgot a repair or two on the truck.
Ok.. sorry for the tangent…
Man that salad looks good! I love sweet and sour type stuff.
Thanks Christy!
Funny how some people suffer failing memories like that. Although I have to admit that I’ve seriously considered driving on past my house for an extended mountain vacation myself from time to time.
But in the end, I come home. The kids are just too darn cute to stay away from for long!
Gratefully,
Christy
Thanks for the recipe. I love all those ingredients. Right now I am getting tons of tomatoes. Just waiting on some cukes.:) And My red onions didn’t make it.:( I will have to try this when dh is home for R&R. I think this would go good with a nice piece of steak.:) Whatcha think?
Sharon:)
I think my mouth is watering and I’m looking for my place setting at your table as we speak!!!!!
This is good, we have also used italian dressing on ours, yummy!
Christy I love this salad. I use Italian dressing on mine but I am so glad to see the dressing you make because that is the one my grandma use to make and now I can do it that way…yummy!
Alright ya’ll, noooow I have something in common with Mama Janice…..I “prefer” (like the lady that my mama taught me to be) not to eat that onion …..raw ….buuuuuut iffens it is Vidalia, ya might jes twist my arm. Of course, when I am “company,” I will politely eat it all after a long hard day at the Space center ;} Sooooooo bring on those delish cukes, really red ripe tomatoes and pour on a gob (my scientific term) of vinegar etc and watch me haul my fanny back into the kitchen for more. Does anyone in the South (Sharon?) have ripened tomatoes yet…….I just planted mine as we had low 30 temps/frost not more than a week ago here in the northeast. I wannna be in the South nowwwww……..wahhh.
We used to have a similar salad when we were growing up. It was just cukes and vinegar. mmmmm was it ever tasty. Can you believe that none of my kids or my husband like cukes OR vinegar???!!! I should make me some just for myself. I’ll have to try it with the onions since I’ve never had it like that before…but you can keep the maters
Thanks Christy for reminding me how much I love my adaptation of Fire and Ice Salad.
Hey Christy,
My grandmother would make this also but she added salt and pepper to the vineagar and sugar and water. She called this her Kentucky Goullash….
I have also made it and used Zesty Italian Dressing instead of the sugar and water, I left a bit of the vineagar. I have tried Red wine vineagar Roasted Garlic. The vineagar gives it the little kick it needs. I have some in the fridge can’t wait to get home!!!!
I love your anecdotes of your family!!! They really make of think of remembrances from my family and youth! My grandmother made this same salad but it had a sour cream base instead of water (her mother came over from Germany) and it was really delish!!!!
Thanks for all your great recipes!!
Can I send a money order, rather than check, made out to Janice as well?
Whatever is best and most convenient for you is fine!
Gratefully,
Christy
This was and still is a summer dish at both my mom’s & mother in law’s but what is funny they both have different names for this dish. My mom & grandmother always referred to it as Goullash, my mother in law & her mother call it Thunder & Lightning.
I love any version of this salad but my family balks because the red or purple onions I use are always REALLY potent. I have read various tips on how to neutralize the slices a little bit, such as soaking them in milk or ice water, but none of those things seems to work. Does anyone know of a tried and true method of making those darned onions a little less zesty for my picky family? Thanks!
I read somewhere that you can tell how strong an onion will be by its SHAPE. A flatter onion will be milder than a round one or one that is tall and thin. I’m no scientist so I don’t know how reliable this is. Sweet Vidalias are usually flatter. I try to look for short, squatty onions in the store and I hardly ever get one that’s too hot/strong.
Thanks! I’ll give it a shot…nothing to lose!
I have a recipe for this as well, except mine calls for mustard seed and a scant pinch (and I do mean scant) of cayenne pepper, the dressing is then heated on the stove til the sugar dissolves and poured over the tomatoes cucumbers and onions. YUM YUM. And it just gets better as it sits.
During the summer months here, a bowl of cucumbers and “spring” onions with vinegar, sugar, salt and pepper is always on the table. The tomatoes are just sliced onto a plate. Pickled beets and some pepper vinegar as well. What we called Goulash was butter beans, corn and stewed tomatoes (sweetened of course ) in a bowl with some hot pepper cut up if you were brave!
Bring on the garden!
Oh my gosh Christy we did it again!!! I made this exact salad yesterday from tomatoes and cucumbers I had just picked out of my garden, I kid you not. I about fell out when I opened your post. You are startin’ to freak me out – how are we always on the same wave length?? I told you we were separated at birth!
Oh, I love that too & make it all the time in the summer. The only difference is, I don’t add the sugar. I just do olive oil & balsamic vinegar for a tangy salad. It is SO good! We are growing our own tomatoes & they are starting to come in now. Love Summer!! Thanks for adding my button, you’re a doll.
[...] See the original post: Fire and Ice Salad (And Southern Plate Cookbooks!) [...]
I made this same salad when I was pregnant with my daughter. All. The. Time. Except I used balsamic vinigarette dressing for the marinade. I could have supported Paul Newmans favorite charity by myself for all the salad dressing I bought!
Your sugar/water/vinegar combo sounds intriguing. I may try it. Sadly, my family (esp hubby) doesn’t like cukes. He thinks I should make it with zucchini…blech. I do NOT think it would turn out the same at all!!
Two things:
1. I love the U.S. Space and Rocket Center! My class went there on a field trip when I was in the 6th grade.
2. I grew up in Atlanta, and now live in L.A., and I agree it’s so weird to walk into a drugstore and see shelves of hard liquor!! Granted, my Kroger at home always had a beer and wine section, but still!
My mom and dad make this except we don’t call it fire and ice we call it cucumber and onions. They don’t put tomatoes in it! I don’t like raw onions so I just eat the cucumbers I looooooove it tho!
Christy, thank you sooo much for this recipe. The first time I made it, even my youngest raved about it.
We recently went camping w/some friends & I decided to make this to take along. Well, as you know there’s always something you forgot at the store; I forgot white vinegar, so I used apple cider vinegar instead. Not only did my guys like it better (they like spicy/tangy), but our friends loved it as well. As a matter of fact, they kept the leftovers!
This does look good. I have had something similar before and it was great. Just need some good burgers and brats to go with it… Yumm…
I’ve had “Tomato Stuff” all my life. Instead of cucumber, it hot “pod” pepper. And instead of be a salad, it goes on top of fresh peas and bean from the garden. There would even be more onion on the side. We eat raw onion with everything!
Oh my goodness, I have been reading and using your recipe’s for 2 years now. I always knew you sounded southern, and something about your cooking seemed so much “down-home southern” as mine is. Well now I see why! Your from Huntsville, AL and I live in Guntersville, AL..small world..
Thank you for the recipes, we need to swap recipes sometime, I cook an amazing southern casserole I perfected myself:) Its called hashbrown casserole (better than cracker barrels;)
Thanks
Michelle
[...] ordered boiled cabbage, Cucumber, onion, and tomato salad (which is the same thing as my Fire and Ice Salad, only more diced up), chicken and dressing, and a wee bit of cranberry sauce on the side. It was [...]
Well,
After my foray with the Hoecake in the morning,
I decided this site is too good to pass up, So I went through the site looking for dishes to have with my BBQ pork shoulder and hoe cake.
I found the fire and Ice, and said YES!, so I looked in the pantry, and found no white vinegar,only apple cider vinegar. so i followed the directions made the “dressing” tasted it, and just about fell on the floor from such a strong and robust flavor, it was like all the summers as a kid had come back at one moment so refreshing.
Now I had to get this made up with the veggies..
off to the store, well thanks to this site I went to the store 4 times yesterday, but thats another story.
came home with all the supplies, chopped cut and stuck in the fridge. At party time, this came out,and was a hit with the crowd
besides the pork, hoecake, I made the basil corn, and the berry cobbler, lets just say, after last night I had closer friends
thanks southern plate.
Jason
in Oregon
My first date was to the Space and Rocket Center! I think I might be a nerd, or a native Huntsvillian.
Hi from New Zealand,
My dad use to make this particular salad when we were kids, but he used malt vinegar with white onions. He also used the same for marinating mussels, just opting out the cuccumbers. You can use it with fish, but you have to be daring to try it!
Now a fan of your recipes! lol
Wench.
Love this salad never knew it had a name. Cola cake is the best ever and your rice pudding is well worth the wait. I’m ging to try the Dixie Corn bread cuz I don’t like it sweet. Even though I’m a native Michigander I’ve been exposed to so much Southern cooking because of the influx of “Southerners” tothe auto plants during WWII. We made lots of Army vehicles at the GM truck plantt and planes at Willow Run. Oh yah I have a jar of bacon grease in the fridge at all times how ever can you make “raw fries” ( thinly sliced raw potatoes fried slow in castiron skillet with bacon grease,and don’t turn until bottom is crispy) LOOve this site.
You may NOT want to use Splenda in this (instead of sugar) as I now have two tupperware without lids, as the lids were broken by the pressure of the Splenda and vinegar in my Broccoli-Cauliflower salad. I’ve never had it happen when I use sugar, but can guarantee it can happen with Splenda.
Kaye-I was going to use Splenda, till I saw your post. What exactly happens please.
I used to keep this salad for a few weeks (single, no kids) in the frig with no problems whatsoever. I made it with Splenda once for a Thanksgiving thing at work, and 3 co-workers are diabetic and after 3 days, the lid to the tupperware was broken (still in one piece, but three or four big tears in the plastic). Well, I thought that was odd but really didn’t remember making it with Splenda at the time. I made it several more times (with sugar) and I can keep this at least 3 weeks in the frig. I made it again for an Easter thing at work with Splenda(for the co-workers) and it happened again. Four days after putting the salad in the frig, ANOTHER lid from Tupperware is in pieces. This salad only has mayo, vinegar, sugar (or splenda), bacon bits, onion, broccoli, shredded cheese and cauliflower in it and the only difference I’ve ever done is replacing the sugar with Splenda.
I suppose if you eat it up all in one meal, it won’t be a problem, but if you plan to store it, watch out!
I will pass this one up, you see I am another one that hates onions. And after sitting for a hour or more the tomatoes and cukes pick up the taste of onions. So your mom might still complain.
CHRISTY,,
THE ALABAMA WHITE BBQ SAUCE RECIPE YOU GAVE US A FEW WEEKS AGO IS GREAT WITH THIS RECIPE — I JUST POUR IT OVER THE CUKES ,TOMATOES & ONIONS &&&&& WOW !!!!!
My mom used to make this for my Dad but she never put tomatoes in it. Sounds yummy so I’m givin’ it a try. And Christy, thos tomatoes look like mine – small but oh so juicy and tasty. We’re growing ours in one of those upside down things because we don’t have soil in Floriday – only sand! Thanks for a great spot to find lots of my family receipe’s that have either been forgotten or lost through the years.
i make this but i add a can of green beans and a can of peas. drain both and rinse well with cold water. add the rest and wait until the nextday to eat. its very good and keeps for a few days in ref. i usually have it for a snack.
love your recipes.
For those of you who don’t like onions, try vidalia or Texas sweets. They add a lot of crunch without the heat.
I don’t like raw onions, or the smell on my significant other’s breath…though he likes them…but I’m going to make this with the tomatoes and cukes…sounds yummy!!!!
I love this salad as well except I never used sugar in it. Never knew sugar
was added. Well I do know sugar is added in the store bought dressings. I
use 2 parts olive oil to 1 part vinegar with some garlic powder and have also
added some oregano. Really good. Can let fresh garlic marinate in the dress-
ing. Why is your salad called Fire and Ice? Just curious. All my relatives are
from the south on my mother’s side. I love southern foods. You have some
really great recipes. I like that you are down to earth and really most southern
people are and I miss the south. I use to live in Oklahoma and Texas. Now
I’m in the Northeast. What a great site. I found it when I was looking for a
Banana Pudding (home made) and I believe that’s how you started your site,
isn’t it? Thank you and I also will buy your book.
This is a favorite in our Southern home (transpant from California to Tennessee) only I use a little EVOO and Seasoned Rice Vinegar and sugar. To die for!!
Looks so good gotta try it.
Like to know where the name came from. We make Fire and Ice dill pickles.
Drain a gal. of sliced dill pickles.
Add 5 ounces of Tabasco Sauce
4 Pounds of sugar. Put the lid back on it. Leave in a cool place.
Everyday turn the jar. Start with the jar sitting on the bottom
Next day turn it to sit on the top. Do this fer 5 days.
You will end up with crisp tender pickles that has a little warmth and sweetnes to them. They are delious.
We keep them in the fridg after the 5th day. Do Not Add Any Juice to them, They will make thier own. Johnny
Here is my recipe for tomato cucumber salad that you call fire and ice:
Tomato Cucumber Salad
1 large English cucumber or garden cucumber, peeled, cut small or thinly sliced
1-2 Large, very ripe tomato, chopped small Or (I use Campari tomatoes sliced when garden tomatoes are not in season)
½ tsp. Onion powder or thinly cut real onion
½ – 1 cup or more real mayonnaise (not salad dressing)
¼ cup sugar or Splenda to taste
2 tbsp. cider Vinegar
½ tsp salt
1/8 to 1/4 tsp pepper
Mix cut up cucumber, tomatoes.
Make a dressing of mayonnaise, sugar, vinegar, salt, pepper and onion powder.
Pour dressing over tomatoes and cucumbers and mix. Taste the dressing to adjust flavors. If it is too sweet, add a touch more of vinegar. If too tart, add a touch more sugar or Splenda.
Refrigerate and let sit for an hour or so to meld flavors.
This is great with fresh garden tomatoes.
Hope you will try this one. My son-in-law will save it last to eat because he likes it so much. Hope you will try this one. It is a keeper, Christy.
Linda
Can’t wait to try this salad, Christy. I’ve always took sliced cucumbers, added equal parts of vinegar and water, and let them marinate in that for a little while and I love it. Never thought to add tomatoes, onions, and sugar but sounds good to me. Gonna try Linda’s too. I’m just getting over the flu so food has been the last thing I’ve wanted the last two or three days but I have a pork roast in apple cider vinegar cooking in my crockpot right now to make your bbq pork recipe. Even if I don’t eat it tonight, my hubby and grandson will have a good supper.
Summer treat?!?! I want it NOW!!!
This is kind of how hubby and I feel about Disney World. We grew up near it and went dozens of times. Multiple family members on both sides have worked there and got free passes for everyone to go dozens of more times……………etc.
I have to admit that the salad does look pretty, and I would make it for my kids or the boyfriend if he wanted it, but don’t think I could eat it. Mainly because I do not like raw tomatoes and raw onions or at least raw onions cut that big. This is the first time I’ve seen a recipe on your site that I just knew I wouldn’t like. One out of hundreds ain’t bad!!!
My mother craved tomatoes when she was pregnant with me, she just couldn’t comprehend that I didn’t like raw tomatoes. Even up to just before she passed away, she would always try to get me to eat sliced tomato that she had with almost every meal. Now, ketchup, canned tomato soup, spagetti, chili, just about anything with cooked tomatoes–it’s all good! Go figure!
Anyway, those of you who enjoy raw tomatoes and onions, I hope you enjoy and get your fill.