Cucumber Salad

Prep Time:

20 minutes prep time + chill time

Number of Servings:

Recipe Source:

Fast Fresh + Simple by Hope Cohen ($27.95, Strawberryblonde Press, 2013)

Ingredients

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

Directions

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.

Notes

*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.

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Contributor

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.

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