Ingredients:

  • 2 large English or Persian Cucumbers (or 600 g)
  • 1/4 cup (40 g) Red Onion, very thinly sliced
  • 1 Tbsp Kosher Salt (for sweating)
  • 1/3 cup (80 ml) White Wine Vinegar
  • 1/4 cup (60 ml) Water
  • 2 Tbsp (30 g) Granulated Sugar
  • 2 Tbsp (10 g) Fresh Dill, chopped
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Using a mandoline or a sharp knife, slice the cucumbers and red onion very thinly (aim for 1/8 inch or 3 mm). Place the slices in a colander set over a large bowl and toss thoroughly with the 1 Tbsp of Kosher salt.
  2. Allow the salted cucumbers to sit for 20 minutes. The salt will draw out excess moisture, preventing the salad from becoming watery later.
  3. After 20 minutes, rinse the cucumbers thoroughly under cold water to remove excess salt, then gently shake the colander to drain. Pat the slices lightly with a paper towel to remove surface moisture, ensuring maximum crispness.
  4. In a small bowl, whisk together the white wine vinegar, water, granulated sugar, fresh dill, and black pepper until the sugar is fully dissolved to prepare the Tangy Vinaigrette.
  5. Transfer the dried cucumber and onion slices to a clean large mixing bowl. Pour the prepared vinaigrette over the vegetables and toss gently to coat every slice.
  6. Cover the salad and refrigerate for a minimum of 20 minutes (up to 2 hours is ideal) to allow the cucumbers to fully absorb the tangy flavors.
  7. Give the salad a final gentle stir before serving to redistribute the dressing.