Onion & Cucumber Salad Recipe With Fresh Dill Is Summer In a Bowl by Jan Mostrom

Simple fresh summer salads that embrace the abundance of available fruits and vegetables are my absolute favorites this time of year. This simple onion and cucumber salad recipe only takes 15 minutes to make and is as good leftover as it is the day you make it. The simple dressing adds the balance of sweet and tart, and the overall taste is refreshing and light.

I really like using Persian cucumbers for cucumber salads because they remain firm, but English or mini cucumbers work as well. To make this farm-to-table fresh summer salad recipe you will need seedless cucumbers, vinegar, red onion, honey or granulated sugar, fresh dill, salt and black pepper.

Not only is this cucumber salad recipe great because it's quick and easy, but you get the health benefits of cucumber, the health benefits of onion and the health benefits of fresh dill. The salad recipe is also low in calories and low in sodium. Serve this fresh salad as a side dish with dinner or lunch. Because it's mayo-free, it also makes a great dish to take to potlucks and cookouts.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

• 6 Persian or 1 English cucumber
• salt and black pepper, to taste
• 3 tablespoons vinegar (see Recipe Notes)
• 1 1/2 teaspoons honey or granulated sugar
• 1/2 small red onion, thinly sliced and rinsed under cold water
• 2 tablespoons chopped fresh dill

Recipe Notes

• You can use red wine vinegar, white wine vinegar, rice vinegar, sherry vinegar or whatever type of vinegar you enjoy.
• Store the cucumber salad in an airtight container in the fridge.

• For some spice, sprinkle in some crushed red pepper flakes or ground cayenne.

Here's how to make it: 

1. Trim the ends of the cucumber off and peel alternating strips of peel off.
   
2. Slice Persian cucumbers thinly, but don’t shave them. If you are using English cucumbers slice the cucumber in half lengthwise before slicing the half-rounds.
   
3. Place cucumbers in a colander and sprinkle with 1 teaspoon of kosher salt or 1/2 teaspoon of fine salt. Set colander in the sink to let excess liquid drain from the cucumbers. You can leave them here for 5 minutes or up to 30.
   
4. Stir sugar or honey together with the vinegar in a medium serving bowl and gently mix together with a fork or whisk. Press excess liquid out of the cucumbers and place them into the vinegar mixture. Add red onion and dill. Toss to combine.
   
5. Taste to see if more salt or pepper is needed and enjoy!
   
   

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