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
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.