Cucumber Salad

Collected by Debra Stoleroff

Enjoy this quick, refreshing, summer salad on its own or as a side dish for any meal.

Yield: 4 servings

Ingredients

cucumber red onion dill
  • 1 pound cucumbers (about 6 Persian or mini seedless, or 1 English)
  • Salt
  • 3 tablespoons vinegar (red or white wine, rice or Sherry)
  • 1 1/2 teaspoons honey or granulated sugar
  • 1/2 small red onion, thinly sliced and rinsed under cold water
  • 2 tablespoons chopped dill
  • Black pepper

Preparation

  1. Thinly slice the cucumbers, then transfer them to a colander set in the sink.
  2. Toss with 1 teaspoon kosher salt or 1/2 teaspoon fine sea salt and set aside to drain at least 5 minutes or up to 30.
  3. In a another bowl, stir together the vinegar and honey until the honey is dissolved. Shake the cucumbers in the colander to get rid of any moisture, then transfer the cucumbers, red onion and dill to the bowl. Stir to combine, then season to taste with salt and pepper.

Skip to content