Growing up, I remember this fresh salad accompanying every meal at my grandfather’s house during the summer. This salad reminds me of my Pappy. Now I have a garden of my own, with a seemingly endless supply of heirloom cukes. I too, prepare this salad multiple times a week to pair with our summer meals or for my girls to snack on.
2 English cucumbers, thinly sliced
1 tablespoon unrefined salt
1/2 red onion, thinly sliced
3 tablespoons fresh dill
3 tablespoons red wine vinegar, preferably raw
1 tablespoon raw honey
a splash of water
fresh cracked pepper, to taste
Place the sliced cucumber in a colander and toss with salt. Set the colander in the sink or on top of a plate and allow it to sit at room temperature for roughly 20 minutes. During this time, the cucumbers will release some of their water content, ensuring a crispy salad later on. Rinse with cold water.
Combine the cucumber slices, red onion, and dill in a serving bowl. In a separate small bowl, whisk together the vinegar and honey. Add a small splash of water to the dressing and stir to combine. Pour the dressing over the salad and lightly toss to incorporate. Garnish with a sprinkle of freshly cracked pepper and additional dill. Transfer to the fridge to crispy up, if necessary. Store leftovers in an airtight container in the refrigerator.