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Cucumber Onion Salad

Recipe for July 15, 2007

This old-fashioned salad is a refreshing accompaniment to your easy summer meals.  It has several variations.  It can be prepared with a vinegar, sour cream, cream or buttermilk dressing.  You decide.  This is a very forgiving salad so you can increase or decrease the ingredients depending on your tastes.  Here is the basic recipe that will make 4 to 6 servings.

  • 2 large cucumbers*, sliced
  • 1 red or white onion*, sliced
  • 1 ½ teaspoons coarse sea or kosher salt
  • ¼ cup white wine vinegar
  • ¼ cup finely chopped dill*
  • 1 ½ tablespoons sugar
  1. With a fork score the skin of the cucumber all along the length of the vegetable or it can be peeled.  Slice the cucumber very thinly.  Put the cucumber in a colander, over a bowl, and sprinkle with the salt.  Toss to evenly coat the cucumbers.  Let stand at room temperature for at least 15 minutes, tossing occasionally.
  2. Combine the vinegar, dill and sugar in a bowl.  Stir to dissolve the sugar.
  3. Drain the cucumber well and pat dry.  Add the cucumber and sliced onion to the dressing and toss to blend.  Refrigerate for 15 minutes or longer.  Serve chilled.
  4. If you prefer you may add sour cream, cream or buttermilk to the liquid dressing. 
  5. Other herbs may be used such as chives, basil or cilantro.

*Available at the Old Cheney Road Farmers’ Market