Although I live in Connecticut now, I originally came from the deep south - Valdosta, Georgia to be specific.  If you've ever driven to Florida on I-75, you passed through Valdosta right before you hit the Florida line.  What we've got down there is spanish moss, azaleas, the best high school football in the USA, and swamps.  This summertime salad recipe is direct from Ocean Pond, a great southern restaurant.  (I also have the version that serves 200, if you're having a crowd . . . just write me email and I'll send it to you.)

Ingredients:

• 5 pounds tomatoes (fresh summer tomatoes only!), sliced or quartered to fit saltines
• 2 1/2 pounds sweet white onions (Vidalia), cut small
• 1 1/2 quarts hamburger dill chips, undrained
• 1 quart cider vinegar
• 1 pound brown sugar
• salt and pepper to taste
• 1 pound box saltines
• 1 or 2 blocks cheddar cheese, cut in pieces

Method

1. Heat together cider vinegar and brown sugar to melt sugar.  Cool.
2. Mix together tomatoes, onions, pickles, and vinegar/sugar mixture in a LARGE bowl.   Add salt and pepper.
3. Allow salad to stand 30 minutes.  Add ice cubes to keep crisp.
4. Serve with saltines and cheese squares.

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