Cucumber Salad

Ingredients

Instructions

1. 1

   Wash and thinly slice 2 English cucumbers (or 4 small Persian cucumbers) — about 1/8 inch thick. A mandoline makes this easy and uniform.

2. 2

   Salt the cucumbers: place in a colander, sprinkle with 1 teaspoon salt, toss. Let sit 30 minutes — this draws out excess water that would otherwise dilute the dressing.

3. 3

   Squeeze the cucumbers gently between paper towels to remove excess water. They should be drier but still flexible.

4. 4

   Make the dressing: whisk 3 tablespoons white vinegar (or rice vinegar), 1 tablespoon sugar, 1 tablespoon olive oil, 1 minced garlic clove, ½ teaspoon salt, ¼ teaspoon black pepper.

5. 5

   In a bowl, combine the cucumbers with ½ thinly sliced red onion, ¼ cup chopped fresh dill (or parsley), the dressing.

6. 6

   Toss gently. Let sit 15 minutes for flavors to meld. Serve chilled. For Greek variation: add crumbled feta and sliced olives. For Asian: replace vinegar with rice vinegar, add 1 teaspoon sesame oil, sprinkle with sesame seeds.