Salad
Cucumber Salad
Thinly sliced cucumbers and red onion in a sweet-and-tangy white wine vinegar dressing, showered with fresh dill and chives — a cooling, refreshing summer side.
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Ingredients
- 2 English cucumbers, very thinly sliced
- ½ large red onion, very thinly sliced
- ¼ cup white wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sea salt
- 2 tablespoons chopped fresh dill
- Chopped fresh chives, optional, for garnish
- Freshly ground black pepper
Method
- In a large bowl, toss together the cucumber, onion, vinegar, honey, and salt. Chill for 20 minutes.
- Transfer to a serving bowl, leaving any excess water behind. Sprinkle with the dill and chives, if desired. Season with several grinds of pepper and serve.
Notes
- Less soggy: Chilling the dressed cucumbers for 20 minutes draws out their water — transfer to a clean bowl and leave the released liquid behind.
- Regular cucumbers: If using regular cucumbers instead of English, peel them and scoop out the seeds before slicing.
- Storage: Best the day it's made; leftovers keep in an airtight container in the fridge for up to 3 days.
Recipe from loveandlemons.com