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Cucumber Salad with Marinated Red Onion and Fresh Herbs
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Katie Brown Celebrates
| Hothouse cucumbers are best for this salad becasue they have more flesh and fewer seeds. They also have a thinner, less-waxy skin and tend to be a little crisper than your average cucumber. | |
| Marinade: | |
| 1 c. | sugar |
| 1 c. | red wine vinegar |
| 1 c. | water or olive oil |
| 2 large | red onions, sliced thin |
| Salad: | |
| 3 | cucumbers |
| 1/4 c. | olive oil |
| juice of 2 lemons | |
| 1/2 c. | fresh dill leaves |
| salt and black pepper to taste | |
1. For the Marinade: Combine sugar, vinegar, and water in a glass or plastic bowl and mix to combine. Add onions and cover with plaatic. Marinate in refrigerator overnight.
2. For the Salad: Slice cucumbers in half, remove seeds, and thinly slice into half-moon shapes. In a large bowl, combine cucumbers, olive oil, lemon juice, dill, and onion marinade. Season to taste with salt and pepper.
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