1st
Cucumber Dill Salad
My good friends D. and A. and I went peach-picking at Psencik Peach Farm in Fredericksburg one day in June a few years ago. We drove in A.’s red pickup truck in straw hats and plaid shirts and rolled up jeans; D. even wore overalls. The peaches were perfect—nearly impossible not to eat directly, illegally, off the tree—and the hot weather and cool conversation were equally enjoyable. Is it strange, then, that what I remember most distinctly is a cucumber salad that came in one of my girlfriend’s picnic baskets? It was store-bought, at that—from Whole Foods—but it was exactly what I wanted on that hot day in the orchard. (We’re going back this weekend!)
Ingredients:
- 3 medium cucumbers, peeled (if desired) and very thinly sliced (good excuse to use your mandoline, if you have one)
- 1 small white onion, very thinly sliced 2 teaspoons sea salt, more to taste
- 2 tablespoons white or red wine vinegar
- 1 tablespoon finely chopped fresh (or 1 teaspoon dried) dill
How to:
Toss cucumber and onion slices in a large colander with 2 teaspoons sea salt. Place colander over a bowl to catch draining liquid and refrigerate for 1 to 2 hours. The cucumbers will shrink considerably as the salt releases their moisture.
Rinse cucumbers and onions under cold running water to rinse off salt. Drain thoroughly. Toss drained cucumber and onion with vinegar, dill and a pinch of salt, if desired. Cover and refrigerate 1 to 2 hours more until ready to serve. Or eat immediately, straight from the serving bowl, if it’s been a long day at work and this is the salad you’ve been waiting for since this time last summer…
Adapted from Whole Foods.
