Cucumber Salad
Crisp cucumbers in a tangy, lightly sweet vinegar dressing with red onion and fresh dill. Ready in minutes and better after a short rest.
Ingredients
- 2 largeEnglish cucumbers(about 1 lb total)
- 1 tspkosher salt
- ½red onion(thinly sliced into half-moons)
- 3 tbspwhite wine vinegar
- 1 tbspgranulated sugar
- 2 tbspextra-virgin olive oil
- ¼ tspblack pepper(freshly ground)
- 2 tbspfresh dill(roughly chopped)
Method
- 01
Slice the 2 large English cucumbers into thin rounds, about 1/8-inch thick, using a sharp knife or mandoline.
- 02
Toss the cucumber slices with the 1 tsp kosher salt in a colander. Let them drain over the sink for 10 minutes to draw out excess water.
- 03
Meanwhile, soak the sliced red onion in a small bowl of cold water for 5 minutes to mellow its sharpness, then drain and pat dry.
- 04
Whisk together the 3 tbsp white wine vinegar, 1 tbsp granulated sugar, and 2 tbsp extra-virgin olive oil in a large bowl until the sugar dissolves.
- 05
Pat the drained cucumber slices dry with a clean kitchen towel or paper towels, then add them to the bowl with the dressing.
- 06
Add the drained red onion and ¼ tsp black pepper to the bowl and toss everything to coat evenly.
- 07
Fold in the 2 tbsp fresh dill, then taste and adjust salt, sugar, or vinegar as needed.
- 08
Let the salad rest for at least 10 minutes at room temperature before serving so the flavors meld.
Adapted from public domain & community sources