Cucumber Salad


  • 1 Small red onion, halved lengthwise, thinly sliced
  • 2 lb. English cucumbers, cut into 1/4"-thick rounds
  • 2 1/4 tsp. (or more) Kosher salt, divided
  • 2 Tbsp. Extra-virgin olive oil
  • 1 Tbsp. Apple cider vinegar
  • 1 Tbsp. Fresh lemon juice
  • 1 Tbsp. Whole-grain mustard
  • 1 tsp. Honey
  • 1/4 tsp. Black pepper
  • 1/4 tsp. Crushed red pepper flakes (optional)
  • 1/3 C. Chopped fresh dill
  • 1/4 C. Thinly sliced chives


  1. Place onions in a small bowl of ice water; let soak 15 minutes.

  2. Place cucumbers in a colander set over a bowl, then toss with 2 teaspoons salt. Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes.

  3. Meanwhile, in a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.

  4. Remove excess water from cucumbers by blotting with paper towels, then transfer to a large bowl.

  5. Drain onions and add to bowl, along with dressing, dill, and chives.

  6. Toss well to combine. Let sit until salad absorbs some of the dressing, about 15 minutes; season with more salt, if needed.

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