Quick Cucumber Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound English or seedless cucumbers (about 2 medium)
02 -
1 small red onion
03 -
1 1/4 teaspoons kosher salt
04 -
3 tablespoons of your favorite vinegar (apple cider, white wine, or red wine all work beautifully)
05 -
2 teaspoons granulated sugar
06 -
Freshly ground black pepper to taste
07 -
1 tablespoon fresh dill, coarsely chopped (totally optional but adds nice flavor)
# Instructions:
01 -
Grab your cucumbers and thinly slice them crosswise using a mandoline or sharp knife - you'll get about 4 to 5 cups. Then halve and thinly slice the red onion (you want about 1/2 cup). Toss both in a medium bowl with the kosher salt and let them hang out for about 20 minutes. This helps draw out extra moisture for a crispier salad.
02 -
Pour off any liquid that's collected in the bowl. Add your vinegar of choice and the sugar, then give everything a good toss until the sugar dissolves. Season with some freshly ground black pepper to your liking.
03 -
If you're using dill (and I recommend it!), sprinkle it in and give everything one last gentle toss. Your crisp, refreshing cucumber salad is ready to serve!
# Notes:
01 -
This salad tastes even better after chilling in the fridge for an hour or two.
02 -
Perfect side dish for summer barbecues or picnics!
03 -
Keeps well in the refrigerator for up to 3 days.