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
  • 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

  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

About 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.

More from Hope Cohen