Cucumber Recipes
A refreshingly crisp and light salad, ideal as a chilled accompaniment to grilled meats, seafood, or summer barbeques. This dish offers a clean contrast to hearty mains and can be prepared swiftly with a few fresh ingredients.
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Ingredients
- 2 teaspoons honey
- ½ red onion finely sliced
- 2 green onions finely sliced
- Freshly ground black pepper to taste
- 3 tablespoons chopped fresh dill
- 1 tablespoon kosher salt
- 2 large English cucumbers thinly sliced
- 1 ½ tablespoons champagne vinegar or white wine vinegar
Instructions
- Place the cucumber slices into a colander and toss thoroughly with the kosher salt.
- Position the colander in the sink or over a dish to catch moisture as it drains. Allow the salted cucumbers to sit undisturbed for 20 minutes, during which they will release water. Rinse well under cold water and drain.
- In a large salad bowl, combine the drained cucumbers with the red onion, green onion, and dill.
- In a separate bowl, blend the vinegar with honey until smooth, then drizzle this mixture evenly over the salad components.
- Finish by seasoning with freshly ground black pepper and, if desired, a touch more dill before serving.
Notes
This salad can be refrigerated for up to three days. However, note that it may become more watery over time. Ideal for preparing in advance of gatherings or cookouts.