Cucumber Salad
This refreshing cucumber salad features thinly sliced English cucumbers and red onion, desalted for crispness, then tossed in a bright vinaigrette with white wine vinegar, sugar, and fresh dill. It's an easy, healthy side dish, perfect for warm weather or a light meal.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Colander
- 1 Large Mixing Bowl
- 1 Measuring Spoons
Ingredients
Main
- 2 English cucumbers 2 pounds
- 1 small red onion
- 1 1/2 tablespoons salt
- 1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
- 1 teaspoon sugar
- 2 teaspoons dried dill or 2 tablespoons fresh
Instructions
- Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
- In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
- In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.
Notes
The salting process for the cucumbers and onions is paramount; it effectively draws out excess water, ensuring a crisp texture and preventing the salad from becoming watery. Always rinse thoroughly after salting to remove excess sodium. For optimal flavor, fresh dill is highly recommended over dried; if using dried, reduce the quantity as it's more potent. Achieve uniform, thin slices for the vegetables to ensure consistent texture. A brief chill time after mixing allows the flavors to meld beautifully.