Cucumbers are one of my favorite salad vegetables. They go so well with vinegar and other veggies, and their high water content makes them very refreshing as the weather heats up.
A lot of Mediterranean countries make their cucumber salad with red wine vinegar, which is delicious. For this recipe I use rice vinegar instead, a bit more delicate flavor to balance out the pungent red onions.
- 5 or 6 large cucumbers
- 1 red onion, thinly sliced
- 1 cup rice wine vinegar
- 1/2 cup white sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 5 or so whole cloves
- Peel the cucumbers, cut off ends and slice in half lengthwise; using a tablespoon, scrape out seeds; slice cucumbers crosswise about 1/2-inch thick
- Place cucumbers and the red onion slices into a large glass or ceramic bowl
- In a smaller bowl, mix together the vinegar, sugar, s&p and cloves; stir well until sugar is completely dissolved
- Pour mixture over the cucumbers and onions; gently stir to coat thoroughly
- Cover and refrigerate for several hours or overnight, occasionally tossing gently if possible
- When ready to serve, add your favorite cheese, either crumbled or cubed, along with sliced tomato, lettuce or other fixings
I love the combination of cucumbers and feta cheese, so that’s how I usually serve this dish. Much like a Greek salad, this would be nice with olives or capers and would be perfectly fine using a red wine vinegar. It’s a great side dish for heavier meals like creamy pastas or on its own for lunch with some crusty bread. Yum!