Tangy Cucumber Salad

Name: Tangy Cucumber Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Persian cucumbers, sliced into 1/4-inch-thick pieces; 2 teaspoons granulated sugar; 1/2 teaspoon salt; 1 cup red onion, thinly sliced; 1/4 cup white wine vinegar; 2 tablespoons fresh dill, chopped; 1/4 teaspoon ground black pepper

Vegetarian No-Cook Dairy-Free

Time: 1 hour

Yield: 4 servings

About

Nothing says fresh like a crisp salad, and this one will be playing on repeat... especially during the summer! This Tangy Cucumber Salad is the perfect amount of crunch for all your summer (or anytime) salad wishes! The mild Persian cucumbers and sassy red onions swimming in a refreshing and tart dressing are always welcomed guests at your table. Jazz things up a bit with this Tangy Cucumber Salad whenever you need that burst of summer you're craving. It is so easy, so make-ahead friendly, and so, so good! It's just a big "dill"!

Ingredients

6 Persian cucumbers, sliced into 1/4-inch-thick pieces
2 teaspoons granulated sugar
1/2 teaspoon salt
1 cup red onion, thinly sliced
1/4 cup white wine vinegar
2 tablespoons fresh dill, chopped
1/4 teaspoon ground black pepper

Directions

Step 1 -Place the cucumbers in a fine-mesh strainer set over a large bowl.

Step 2 -Add the granulated sugar and the salt to the cucumbers, toss to combine, and let stand at room temperature for 30 minutes.

Step 3 -Transfer the fine-mesh strainer to sit on a large plate, discard any liquid in the large bowl, and wipe it dry.

Step 4 -Transfer the cucumbers to the dry bowl.

Step 5 -Add the red onion, the white wine vinegar, the fresh dill, and the ground black pepper to the cucumbers, toss to combine, then let stand at room temperature for 15 minutes.

Step 6 -Plate and serve immediately or refrigerate in a tightly sealed container for up to about 3 days.

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