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Cucumber Salad

Ingredients

  • 1 small red onion, halved lengthwise, thinly sliced
  • 2 pounds Persian or English cucumbers, cut into 1/4-inch-thick rounds
  • 2 1/4 teaspoon (or more) Kosher salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon honey
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/3 cup chopped fresh dill
  • 1/4 cup thinly sliced chives

Cooking Instructions

Step 1: Place onions in a small bowl of ice water; let soak 15 minutes.

Step 2: Meanwhile, place cucumbers in a salad spinner or colander set over a bowl, then toss with 2 teaspoons salt.  Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes.

Step 3: In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.

Step 4: Remove excess water from cucumbers with salad spinner or by blotting with paper towels, then transfer to a large bowl.  Drain onions and add to bowl, along with dressing, dill, and chives.  Toss well to combine.  Let sit until salad absorbs some of the dressing, about 15 minutes; season with more salt, if needed.

Step 5: Make Ahead: Salad can be assembled 2 days ahead.  Store in an airtight container and refrigerate.  Serve cold.

Enjoy this cucumber salad from Delish!