My family was asking for a light salad with dinner, so I decided to make this one and revive it from our archives. There's a little story about how this salad came about.
As a young teenager, I remember going to the local deli just to get a container of the cucumber and onion salad. We lived in a neighborhood where German and Italian Deli's were commonly found. This cucumber salad was so different from the typical Italian salads I always had at our house, so buying this salad at the local deli was such a refreshing treat.
This is one of those easy salad recipes you can make ahead of time, even one or two days. It is such a great salad for any season, it's even terrific to add to any luncheon or dinner with family and friends.
Give this healthy cucumber salad a try, I think you'll love it as much as we do!
Cucumbers and Vidalia Onion Salad
- 2 medium Cucumbers - rinsed, sliced 1/4" thick
- 1 large Vidalia Onion - peeled, sliced 1/4" thick
- 1/2 cup Apple Cider Vinegar
- 1/2 cup water
- 1/2 tsp. salt
- 1/2 tsp. fresh cracked black peppercones
- 1/2 tsp. organic dill weed
- 1/2 tsp. sugar (Optional)
Slice cucumbers and onions with the mandolin slicer. The mandolin slicer can save you some time. Otherwise, carefully slice cucumber about 1/4-inch thick. Add all ingredients to a bowl, and toss to combine. Cover with clear wrap and chill for at least one hour before serving.
Serves 6 to 8