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Quick Cucumber and Red-Onion Pickled Salad

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Quick Cucumber and Red-Onion Pickled Salad

This salad is best when served very cold.

Ingredients

Serves 4

  • 1 large red onion, peeled and very thinly sliced
  • 2 large cucumbers, peeled if waxed, cut into 1/4-inch-thick slices
  • Coarse salt and freshly ground pepper
  • 3 tablespoons rice-wine vinegar
  • 1/4 cup loosely packed fresh dill, picked from thick stems, or more to taste

Directions

  1. Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.
  2. Just before serving, scatter dill over salad, and toss well.
From Martha Stewart Living, August 2001

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