When I was growing up, this salad was a staple in our home during the summertime. A perfect complement to bbq chicken, the tangy vinegar is a refreshing break from mayo-based summer side dishes. I tried to think of a more catchy title before submitting to this contest, but it was only known as "cucumber salad" in our home. After assembling, give the salad a little time to rest in the fridge before eating, but is still good days later (not that it will last that long!) When last week's CSA share yielded a couple of gorgeous cukes and a sweet Texas onion, I couldn't wait to make it for the first time this year. —BonEllen
In This Recipe
Prepare onions and cucumbers by cutting in half, and then thinly slicing. It is perfectly acceptable to use a food processor for this step! If using local cucumbers (or English cucumbers) do leave the skin on.
Combine the sliced cucumbers and onions with the rest of the ingredients in a dish with a tight-fitting lid. Toss a few times with a spoon to separate slices and distribute spices. Then close, shake a few times, and place in the fridge for at least an hour or two. Feel free to give a good shake, or simply invert, whenever you open the fridge and see it sitting there.