Cucumber & Onion Salad – Simple fare that is refreshing any time of the year!

     I grew up eating cucumber (“cukes” as my mother often called them) and onions. My mother diluted the vinegar with water . . . however, I omit it as the added salt in my recipe pulls the natural water out of the veggies so they marinate in their own liquid  + added vinegar. My mother didn’t add sugar but I think it helps balance the tartness of the vinegar. She always used white vinegar; I like to experiment with different kinds of vinegars and right now my favorite is The Tasteful Olive’s oregano white balsamic vinegar.

     Although this is a refreshing summer or spring salad, it’s also great year round, adding a fresh taste to heavier fall and winter fare.

     And, finally . . . truthfully, I really don’t measure! I just add and taste but I did pay attention as I made this salad and so I’ve added measurements for those who like to at least start with a guideline. But, please taste and adjust the seasonings as you go.

This is also the salad I made for our recent
Bread Baking 101 class at the Culinary
Center of KC. The Tasteful Olive provided
wonderful olives oils and specialty vinegars
for bread tasting. And, I used their oregano
white balsamic vinegar when I made this
salad for that class to accompany our braided
sandwich breads.

Cucumber & Onion Salad

2 to 3 large cucumbers

1 medium onion – white, yellow or even red

2 to 3 tablespoon Kosher salt

½ teaspoon coarse ground pepper

¼ cup granulated sugar

1/3 to ½ cup white vinegar or use part or all flavored vinegar such as The Tasteful Olive’s oregano white balsamic vinegar (experiment with red wine vinegars, rice wine vinegar or other specialty vinegars) 

Other possible additions: dill weed, dill seed, chopped chives, chopped herbs

1.  To create a quick decorative effect on the cucumbers (a scalloped edge), pull the tines on a fork down the length of each.

2.  Thinly slice each cucumber horizontally – I use the thinnest setting on a mandolin.

3.  Thinly slice an onion.

4.  Begin layering cucumbers and onions. Sprinkle with part of the salt. Continue layering and salting.

5.  Add pepper, sugar and vinegar. Use tongs to toss and mix ingredients. Other additions may be added at this time. Taste and adjust flavorings at this point, adding more salt, pepper, sugar or vinegar as needed.

6.  Cover and refrigerate as long as possible. Ideally overnight or for several hours but realistically this salad is good right after combining the ingredients, too.

Recipe without photos . . .

Cucumber & Onion Salad

2 to 3 large cucumbers

1 medium onion – white, yellow or even red

2 to 3 tablespoon Kosher salt

½ teaspoon coarse ground pepper

¼ cup granulated sugar

1/3 to ½ cup white vinegar or use part or all flavored vinegar such as The Tasteful Olive’s oregano white balsamic vinegar (experiment with red wine vinegars, rice wine vinegar or other specialty vinegars)

Other possible additions: dill weed, dill seed, chopped chives, chopped herbs

1.  To create a quick decorative effect on the cucumbers (a scalloped edge), pull the tines on a fork down the length of each.

2.  Thinly slice each cucumber horizontally – I use the thinnest setting on a mandolin.

3.  Thinly slice an onion.

4.  Begin layering cucumbers and onions. Sprinkle with part of the salt. Continue layering and salting.

5.  Add pepper, sugar and vinegar. Use tongs to toss and mix ingredients. Other additions may be added at this time. Taste and adjust flavorings at this point, adding more salt, pepper, sugar or vinegar as needed.

6.  Cover and refrigerate as long as possible. Ideally overnight or for several hours but realistically this salad is good right after combining the ingredients, too.