This is a classic cucumber salad recipe with a contemporary twist.
3 large cucumbers, thinly sliced
2 teaspoons salt
3 tablespoons fresh lemon juice or white vinegar
1 tablespoon olive oil
1 tablespoon sugar
2 tablespoons chopped fresh dill
1/2 cup thinly sliced red or sweet onion
Toss sliced cucumbers with salt in large bowl. Cover with plate that rests directly on cucumbers; Press down with a 1 lb. can or weight.. Let stand 1 to 2 hours. Drain and rinse well in colander
Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in onion and cucumber. Refrigerate overnight. Serve cold or at room temperature. Optional: If you want a creamy salad, add about ¼ cup of mayonnaise before serving.
Serves about 6-8 as an appetizer salad. Garnish with additional dill.
Passover friendly, Salad