At an outdoor cookout or any hot summer day, there are few side dishes as refreshing and flavorful as cucumber salad. This no-cook dish is a colorful and cooling addition to any picnic or outdoor event. Cucumber salad is the perfect accompaniment to grilled or fried hot dishes, as it refreshes the palate. This dish is best served chilled, so it is important to keep it refrigerated until serving.
Slice the cucumbers into bite-size pieces. One option for doing this is to wash your cucumber and slice once lengthwise. Then, crosscut your cucumber slices. You may also choose to dice them. You may leave the peel on your cucumber, or you may choose to cut the peel and some of the underlying flesh away to remove any possible bitterness.
Dice a sweet Vidalia or red onion and toss with your cucumbers. Sprinkle with a dash of salt and place in a colander to drain out any excess moisture. Pat dry with a paper towel, gently pushing away any water. Transfer your cucumber and onion mixture to your serving dish.
Combine vinegar and sugar in a separate bowl and mix well. Season to taste with salt, pepper or cayenne. Also add freshly diced dill or any other favorite herb. Pour over your cucumber and onions and toss gently with a fork. Place in a refrigerator and chill for 30 minutes to one hour before serving.
Serve your cucumber salad mixture alone or over leafy greens. For a creamier cucumber salad option, consider tossing your cucumber and onion mixture with 2 tbsp. of mayonnaise and refrigerating until serving. Also consider adding grape tomatoes, pine nuts or sunflower seeds as desired.