Cucumber Salad

Prep Time: 
20 minutes prep time + chill time
Number of Servings: 
6
Recipe Source: 

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

Ingredients

  • 4 large cucumbers, sliced
  • 12 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
  • 14 cup white wine vinegar
  • 2 tsp sugar
  • 1 12 Tbsp vegetable oil

Directions

  1. Combine all ingredients in a large bowl.
  2. Mix well and refrigerate for at least 30 minutes or as long as 24 hours. (4 to 6 hours is best.)
  3. 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.

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.