Bless Her Heart

Cucumber salad is a crisp, refreshing salad made with only a few simple, easy-to-find ingredients…the perfect thing to make when you want something lighter on the table that still brings serious flavor.

And like so many salads, cucumber salad will taste better tomorrow or the day after that…The longer the salad “evolves,” the better it will taste. As the salad sits in your fridge, the cucumbers become more pickled with the marinade.

• 2 English or seedless cucumbers, thinly sliced (no need to peel or de-seed for this salad)
• 1  red onion, thinly sliced
• 4Tbsp vinegar – apple cider, distilled, red wine or white wine…your choice ( or a matter of what you already have on hand)
• 1Tbsp sugar
• 1¼tsp kosher salt.
• ½tsp pepper
• (Optional: 1½Tbsp fresh dill, coarsely chopped) 

Slice the vegetables: Slice the cucumbers into half crosswise. Cut the onion in half. Slice the onion thinly.

Salt the vegetables: Sprinkle salt over the sliced cucumbers and onion. Let sit for about 20 minutes. Drain off any liquid.

Make the dressing: Stir together the vinegar, sugar and fresh dill (if using).

Assemble the salad: Toss the cucumbers and red onion together in a large bowl. Pour the dressing on top.

Serve: Salad is most delicious when served straight from the fridge. Do not let the salad set out for more than two hours at a time.

To make ahead: Refrigerate in an airtight container up to one day before serving.

To store: Store any leftover salad in fridge for up to three days.