Cucumber Salad
- 4 large cucumbers, sliced
- 1⁄2 red onion peeled, very thinly sliced, rinsed in cold water and drained*
- 3 Tbsp finely chopped fresh dill
- 3 Tbsp finely chopped fresh mint leaves
- 1 tsp sea salt
- 1⁄4 cup white wine vinegar
- 2 tsp sugar
- 1 1⁄2 Tbsp vegetable oil
- Combine all ingredients in a large bowl.
- Mix well and refrigerate for at least 30 minutes or as long as 24 hours. (4 to 6 hours is best.)
- Adjust seasoning and serve well-chilled.
*Rinsing raw onions in cold water tames their harshest flavors just enough to make them palatable when you are serving them raw. Place the sliced or chopped onion in a small strainer and rinse it well under cold running water, or place in a bowl of cold water, swirl it around, and then drain and rinse it in a small strainer.
Hope Cohen
Hope Cohen is a Philadelphia native and self-taught chef. As founder and President of Strawberryblonde Consulting, she advises an ever-more-prestigious list of clients on restaurant concepts, cuisine, menus and proper culinary execution. Her hard work has earned her the reputation of one of Philadelphia's gastronomic movers and shakers.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Source Naturals Green Coffee Extract
A powerful antioxidant that helps protect against oxidative stress caused by free radicals—a major cause of accelerated aging. Derived from raw, unroasted coffee beans and naturally low in caffeine, green coffee extract has been shown in research to support normal cellular regeneration and growth.
Green coffee extract is high in chlorogenic and caffeic acid, two primary compounds responsible for the activity of green coffee.§