Cucumber Salad

Photo from Home
Made Hooplah

I've been on a real cucumber kick lately. I find making these quick little salads makes getting veggies
easier. I've been making a lot of the Asian flavor salads, but for Book club tonight I figured I'd better tone it down a bit (we have a member who doesn't like spice). 

This is an old time recipe as I understand it. The Anti Spice girl in book club said they made this all the time back in the mid-West. I can see why...It's delicious.

The tang of the vinegar with just a little hint of the sweet really makes this a good vinegairette for these cucumbers. 

I used Persian cucs because those are the ones I'm addicted to now. They're like little individual cucumbers. I didn't slice them thin because I like my slices to be a bit thicker. I also didn't add all the dill. 2 tablespoons seems like WAY too much dill. 

I had vinaigrette leftover so I'll be adding some cucumbers into it for tomorrow's dinner too. 

Cucumber Salad

Recipe from Home Made Hooplah

Serves 6

• 1/2 cup white wine vinegar
• 1/4 cup water
• 1/4 cup granulated sugar
• 2 tablespoons fresh chopped dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large English cucumbers, sliced thin
• 1 medium red onion, sliced into thin half-moons

In a large bowl, whisk together white wine vinegar, water, sugar, dill, salt, and pepper. Mix until sugar has dissolved.

Add cucumbers and red onion to bowl, then use a spatula to toss and mix until veggies are coated in dressing.

Cover bowl and chill in refrigerator for at least one hour.

Serve as desired.