I have been experimenting with different ways to make a cucumber salad all summer. I finally created one that hit the spot. It’s light and refreshing, and crisp. While I have some herb plants outside asking to be used, a herby cucumber salad just wasn’t appealing. So I went for celery seed-it adds a little spice and a little texture. This recipe has just a hint of the tang of pickles-the celery seed and vinegar add that element-and is perfect when you want a refreshing side dish.
We have brought this on a plane trip, eaten it often at home, and brought it on a picnic in the beautiful outdoors. I think we are slightly addicted to it’s fresh, clean flavor. It’s a simple, nourishing, and satisfying salad that works well for a nice dinner, or for a simple picnic.
Cucumber and Red Onion Salad
After much trial and error, we decided that we liked our cucumber best sliced thickly and on a diagonal. This kept it from getting soggy, and was pretty as well. But do that you like best. The longer you chill the more the flavors will meld, but the cucumbers will continue to soften. The cucumber will also release juice because of the salt in the dressing. But it’s no problem. just toss again with all the liquid right before serving.
3 large cucumbers, peeled, seeded, and cut into 1/2 inch pieces on a diagonal.
1/2 to 1 red onion, peeled and thinly sliced
1 teaspoon celery seed
4 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar (you could also use lemon juice, champagne vinegar, or apple cider vinegar)
1 teaspoon Dijon style mustard
1 teaspoon sea salt
2-3 garlic cloves, finely minced or put through a garlic press
1-In a medium size bowl combine your cucumber and red onion slices.
2- In a small bowl combine the rest of the ingredients. Pour over cucumber and onion mixture and toss to coat. Chill for a few hours for flavors to meld. Mix right before serving and enjoy.