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Cucumber Salad

When the cucumbers start coming in from the garden, Cucumber Salad becomes a solid side for many of the rich meats that get cooked during the Summer.  The sweet acid hit you get from it is perfect for breaking up the richness of a steak or even grilled chicken thighs.  After the salad has sat in the refrigerator, I tend to store leftovers without the juice, to help keep the cucumbers crisp the next day.

Kitchen Items Needed

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Glass Mixing Bowl
$28 at Amazon
Whisk
$9 at Amazon

Recipe

  • 2

    English cucumbers

  • 1

    large red onion , thinly sliced

  • ¼ cup

    champagne vinegar

  • 1 Tbsp.

    honey

  • 1 tsp.

    cayenne pepper
  • Kosher salt

  • 2 Tbsp.

    fresh dill , rough chopped
    Step 1

  • In a large bowl, combine the champagne vinegar, honey, cayenne pepper and season with Kosher salt.

    • Step 2

  • Add the cucumbers and red onions to the bowl and stir until they have been well coated with the pickling liquid. Season with Kosher salt.

    • Step 3

  • Cover with cling wrap and refrigerator for at least 20 minutes.

    • Step 4

  • To serve, remove the salad from the bowl onto a serving platter, leaving the pickling liquid. Top with the dill.

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