Pickled Cucumber and Red Onion Salad
This seasonal summer pickled vegetable side dish is easy to prepare, and you can adjust the amount of onion and seasoning to suit your tastes. Marinating the red onion in the vinegar will mute the sharpness of the onion’s flavor and soften the texture. The salt draws moisture from the cucumber and will soften them as well. Served cold, it is a perfect summer side dish. For added flair, use a Mandoline to slice the vegetables, ensuring a professional look to your simple salad.
Equipment
- Mandoline
Ingredients
- 2 cucumbers
- ½ medium red onion
- salt and pepper to taste
- 6 tbsp red wine vinegar
- olive oil
Instructions
- Using a sharp knife, slice the red onion into thin slices. Using a Mandoline will make this task a breeze. (Make sure you use a cut-proof glove to avoid injury.) Place the onion into a mixing bowl, and then pour about four tablespoons of red wine vinegar over the onion and toss to coat.
- Cut the cucumbers into thin slices and add them to the bowl on top of the onion. Salt and pepper the cucumbers generously, and drizzle a few more tablespoons of vinegar onto the cucumber. Drizzle with olive oil. Toss the mixture.
- Refrigerate for about 1 hour before serving to allow the vinegar and salt to work their magic. The longer this mixture sits in the refrigerator; the more water the vegetables will release. Sample the salad before serving and add salt and pepper to taste if necessary.