Bloody Mary Salad

Bloody Mary salad served in a bowl ready to be shared.

Perfect as a side at your next barbecue, this Bloody Mary Salad features cucumber, tomato, and onion. But the real star is the dressing which features Ubon’s Bloody Mary mixture. It has a bit of spice that is perfectly balanced by the cool cucumbers.

If you can’t get the Ubon’s mix then you can try with alternate brands or even your own homemade version. It can also be made with any tomato-based vegetable juice.

These instructions say to let the salad sit for at least two hours. At this point, it has started to soften but still has some bite to it. If you like it softer and the flavors blended even more don’t be scared to leave it overnight.

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A bowl of sliced cucumbers, onions, and tomatoes marinates in the bloody Mary mix.
Let the salad marinate for at least two hours so that the vinegar breaks down the vegetables a little bit.
The BBQ Ninja (Craig Verhage) displays some salad in his gloved hands.
The BBQ Ninja shares his hands-on approach to making this dish.
Bloody Mary salad served in a bowl ready to be shared.
Cucumbers, tomatoes, and onions are the bulk of this salad but it is the Bloody Mary dressing that is the real star.

Bloody Mary Salad Recipe

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Bloody Mary salad served in a bowl ready to be shared.
Perfect as a side at your next barbecue, this Bloody Mary Salad features cucumber, tomato, and onion, but the real star is the dressing.
Preparation 2 hours 30 minutes
Ready in 2 hours 30 minutes
Servings 12 Servings
CourseSide Dish
InfluenceGlobal
DifficultyBeginner
MethodNo Cook
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Ingredients

Dressing

  • 4 cups Ubon’s Bloody Mary Mix
  • 1 cup red wine vinegar
  • 1/2 cup sugar

Salad

  • 1 large red onion
  • 4 large cucumbers
  • 4 large tomatoes

Equipment

  • sharp knife

Directions

Dressing

  • Combine the bloody mary mix, red wine vinegar, and sugar. Stir until the sugar dissolves then chill until needed.

Salad

  • Peel the onion then thinly slice to get onion rings. Slice the cucumbers into thin even slices. Half the tomatoes, then thinly slice.
  • In a large bowl combine the onions, tomatoes, and cucumbers, then top with the dressing.
  • Chill for at least 2 hours stirring occasionally to make sure all the mixture is exposed to the dressing. Unlike most salads, this one you want to get slightly soft.

Nutritional Information

Sodium: 15mgCalcium: 31mgVitamin C: 27mgVitamin A: 937IUSugar: 14gFiber: 2gPotassium: 478mgCalories: 75kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 2gCarbohydrates: 17gIron: 1mg

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About BBQ Ninja

Craig started his professional bbq career in 1994, then in 1997 joined forces with his mentor Garry Roark with Ubons BBQ of Yazoo. With my cooking partner Leslie Roark Scott they have made Ubons a worldwide name in the BBQ community cooking in festivals across the country and even in Australia. They also were showcased at the famous James Beard House as they brought a taste of southern cuisine to New York.

Learn more about BBQ Ninja
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