Ingredients

1 small red onion, halved lengthwise, thinly sliced

2 lb. Persian or English cucumbers, cut into 1/4″-thick rounds

2 1/4 tsp. kosher salt, divided (or more as needed)

2 tbsp. extra-virgin olive oil

1 tbsp. apple cider vinegar

1 tbsp. fresh lemon juice

1 tbsp. whole-grain mustard

1 tsp. honey

1/4 tsp. black pepper

1/4 tsp. crushed red pepper flakes (optional)

1/3 cup chopped fresh dill

1/4 cup thinly sliced chives

Instructions

Step 1: Place the sliced red onions in a small bowl filled with ice water and let them soak for 15 minutes to crisp and mellow their flavor.

Step 2: Meanwhile, put the cucumber slices in a salad spinner or colander over a bowl, sprinkle with 2 teaspoons of the kosher salt, and toss to coat. Let sit for about 15 minutes, tossing occasionally, so the cucumbers release excess water.

Step 3: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, whole-grain mustard, honey, black pepper, red pepper flakes if using, and the remaining 1/4 teaspoon salt to make the dressing.

Step 4: Drain the cucumbers well using the salad spinner or by blotting with paper towels. Transfer them to a large bowl, drain the onions, and add them along with the dressing, chopped dill, and sliced chives. Toss everything thoroughly to combine.

Step 5: Let the salad rest for about 15 minutes to absorb the dressing and develop flavor. Taste and adjust seasoning with more salt if needed before serving.

Tips & Variations

Use Persian cucumbers for a crisp texture without peeling or seeding. English cucumbers are fine too but peel if the skin is thick or waxed.

Add a handful of halved cherry tomatoes for color and sweetness.

For a creamy twist, stir in a spoonful of Greek yogurt or sour cream into the dressing.

If you prefer milder onions, soak them longer in ice water or rinse briefly after soaking.

Fresh herbs like mint or parsley can replace or complement the dill for different flavor notes.

FAQs

Can I use regular cucumbers instead of Persian or English cucumbers?

Yes, you can use regular cucumbers, but it’s best to peel them and remove the seeds as they can be more watery and bitter. Persian or English cucumbers have thinner skins and fewer seeds, which helps keep the salad crisp.

Can I make this salad ahead of time?

Absolutely. The salad can be made up to 2 days in advance and stored in the refrigerator. Allow it to come to a cool temperature before serving and toss it gently to redistribute the dressing.