I make this salad every time my son comes in to town and then quite often throughout the year. It's simple but complements a variety of dishes. This can be doubled or tripled depending on the size of your picnic. —inpatskitchen
4 to 6 as a side
English cucumbers sliced in rounds as thinly as possible
Generously salt the sliced cucumbers and toss. Set them in a colander over a bowl and let them "wilt" on the counter for two to three hours.
After wilting, thoroughly rinse the salt off ( this can take three or four minutes ). You want just a slight taste of salt on the cucumbers.Drain.
In a bowl mix the cucumbers with the onion, sugar, vinegar and dill. Refrigerate a few hours before serving either cold or at room temperature.. Garnish with the grape tomatoes if desired. Serve with a slotted spoon.
Note: Feel free to adjust the sugar and vinegar ratio to your taste.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!