Cucumber salad is refreshing and light. It's a great summertime salad.
Ingredients:
2 English cucumbers, very thinly sliced
1/2 large red onion, very thinly sliced
1/4 cup white wine vinegar
1 tablespoon raw honey
1 teaspoon sea salt
2 tablespoons chopped fresh dill
Chopped fresh chives for garnishment, optional
Black pepper to taste (~1/2 to 1 teaspoon)
Directions:
Slice the cucumbers and red onion very thin. It's best to use a mandolin if you have one. If not, slice as thin as possible with a knife.
In a large bowl toss together the cucumber, onion, vinegar, honey and salt. Chill for 30 minutes at least.
Transfer to your serving bowl but be sure to drain off all the excess water and vinegar before doing so.
Add the fresh dill and chives and toss.
Season with the black pepper (if using a pepper mill a few turns should do it).
It is best on the day it's made but it will stay good in an airtight container in the refrigerator for up to 3 days.
How to use:
As a side dish when cooking out. A side dish to homemade gyros.
Try serving alongside these recipes:
