Cucumber and Onion Salad

My mother used to make a version of this Cucumber and Onion Salad all summer long. She learned it from a German neighbor we lived next door to in Buffalo, New York. It is very refreshing and has the perfect balance of sweet and tangy.

With just a few ingredients it comes together quickly. However, you do have to refrigerate it for at least an hour before serving to really let the flavors come together, so plan accordingly.

Prepping the Cucumber and Onions

To add a little flair to this salad, only partially peel the cucumber. Using a Vegetable Peeler, peel down the length of the cuke. Partially rotate it to peel another strip and continue until you have alternating strips all the way around.

With strips of peel removed, thinly slice the cucumber with Cutco’s 6″ Vegetable Knife to create decorative pieces.

English cucumbers are a must for me. Slicing them super thin helps them absorb the tangy flavor of the dressing. I also salt them before using to sweat out some of the moisture, which makes them crisper.

The red onion is also thinly sliced to match the cucumbers. A 7-5/8″ French Chef knife is a good choice for this task. Slice them in a forward and down motion for more control as you cut.

Making the Salad

Once the cucumber and red onion are sliced, it’s time to make the dressing. Simple in its ingredients, it offers a complex sweet and tangy flavor.

Using a Mix-Stir, whisk together mayonnaise, white balsamic vinegar, stevia, salt and pepper.

Once all the ingredients have been incorporated, pour the dressing over the vegetables and then place the salad into the refrigerator for an hour before serving.

Refreshing, tart and creamy are words I would use to describe this Cucumber and Onion Salad. I love that this is a very versatile side dish that’s great with grilled steaks, roasted pork or even chicken.

It should last for two to three days in the refrigerator, but I don’t know for sure as it is never in our house for that long.

Marianne Brand, chef and former restauranteur, is the director of food and beverage education at New York Kitchen in Canandaigua, a center that showcases New York state’s agriculture through cooking classes, beverage pairings and other programs.