Ingredients:

  • 2 large English Cucumbers (about 1.5 lbs total), thinly sliced
  • 1/2 medium Red Onion, very thinly sliced
  • 1 teaspoon Kosher Salt (for sweating)
  • 3 tablespoons White Wine Vinegar
  • 1 tablespoon Granulated Sugar
  • 4 tablespoons Light Olive Oil
  • 1/4 cup Fresh Dill, finely chopped
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Prepare the Cucumber: Thinly slice the cucumber. Place in a large bowl, toss gently with the 1 teaspoon of salt, and let it sit undisturbed for 30 minutes to 'sweat out' excess moisture.
  2. Rinse and Drain: Thoroughly rinse the salted cucumber slices under cold running water to remove excess salt. Place them in a colander and gently press out as much liquid as possible.
  3. Prep Remaining Vegetables: While the cucumber sweats, very thinly slice the red onion.
  4. Make the Vinaigrette: In a small bowl, whisk together the white wine vinegar, sugar, and black pepper until the sugar is mostly dissolved. Slowly drizzle in the olive oil while whisking continuously until emulsified. Stir in the chopped fresh dill.
  5. Assemble: Combine the drained cucumber and sliced red onion in the large mixing bowl.
  6. Dress and Chill: Pour the dressing over the vegetables. Toss gently to coat everything evenly. Cover and refrigerate for at least 15 minutes before serving to allow the flavours to meld.