This cucumber vinegar salad has the perfect balance between sweet and sour flavors, plus a hint of fresh dill. The red onion adds a nice crunch.

Ingredients

  • 6 persian cucumbers
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • 1 cup thinly sliced red onion
  • ¼ cup white-wine vinegar
  • 2 tablespoons chopped fresh dill
  • ¼ teaspoon ground pepper

Directions

  1. Using a mandoline (or a knife), thinly slice 6 cucumbers ¼ inch thick. Transfer the cucumber slices to a fine-mesh strainer set over a large bowl; sprinkle with 2 teaspoons sugar and ½ teaspoon salt. Toss to combine. Let stand at room temperature for 30 minutes.
  2. Discard any liquid in the bowl and wipe it dry. Transfer the cucumbers to the bowl and toss with 1 cup onion, ¼ cup vinegar, 2 tablespoons dill and ¼ teaspoon pepper. Let stand at room temperature for 15 minutes. Serve immediately or refrigerate for up to 3 days.