Cucumber Salad

 

During these nasty, oppressive summer days, I like to keep all my cooking on the grill so I do not heat up the kitchen. I also prefer to make cold sides to mitigate the heat. Pairing grilled and barbecued meat with cold side dishes can be a challenge...unless you select the one salad that is a perfect accompaniment to all things cooked over fire.

INGREDIENTS

2 medium English cucumbers, unpeeled

1 small red onion

1-1/4 teaspoon Kosher salt

3 tablespoons apple cider vinegar

1 teaspoon granulated sugar

Fresh ground black pepper

1 tablespoon coarsely chopped fresh dill (optional)

DIRECTIONS

1. Use a mandoline or knife to slice cucumbers crosswise into a medium bowl (see photo above for thickness).
2. Slice onion at the equator and then use mandoline or knife to slice onion into rings. Cut each slice in half and use your hands to separate the individual rings. Add to bowl with cucumbers
3. Sprinkle salt into bowl and mix to combine. Let rest for 20 minutes.
4. Pour off any liquid from the bowl. Add vinegar and sugar and toss until sugar is dissolved.
5. Taste and season with black pepper to taste. Add dill if used and toss to combine. Serve.