My whole family loves Cucumber Onion Salad. It was a staple on my husband's grandmother's Sunday dinner table. A visit to Grandma's always included a big bowl of cucumber and onion salad on the table. And the cucumbers and onion were usually straight out of Grandpa's garden. Grandma didn't really have a recipe for this salad. But, I helped her make it enough times that I can share with you how to make cucumber onion salad. Come on, I'll show ya.
Put that apron on! And you've never seen an easier recipe. Grab a few cucumbers and a large onion. You'll also need some olive oil and red wine vinegar. Be sure to put it in some cute little vintage oil and vinegar dispensers. White vinegar works fine too, by the way. But Grandma usually used red vinegar.
Cut up the cucumber into thick, chunky slices. I like to leave the skin on and not peel it off. Especially if the cucumber are fresh and don't have a wax coating. These cucumbers came from the farmer's market, so I didn't peel them. But if you want, you can peel the cucumber. It's up to you. Or sometimes I'll peel half the cucumber and leave the other half unpeeled, making zebra stripes in the cucumbers. But only if I'm feeling wild and crazy that day.
Next, slice the onion so that you get rings of onions- some big and some little. Then plop the onions and cucumbers in a bowl. A vintage Pyrex bowl works best. One just like Grandma used to have.
Cover the cucumbers and onions in olive oil, red wine vinegar and water. I have no idea how much. It is not an exact science. An educated guess would be equal parts oil, vinegar and water. About 1 cup of each. It's OK if you mess up the measurements. This recipe is very forgiving. Now, season generously with salt and pepper. If there is too much bite to your dressing, you can tame it with a teaspoon or two of sugar. Pop it all in the refrigerator to chill and let the flavors mingle together for a bit.
You can substitute Cucumber Onion Salad for your typical tossed salad. Or you can just serve it as a side dish. It is a wonderful addition to a tea party. Or a brunch meal. Which is how we served it. It goes well with Insalata Caprese, cantaloupe melon slices with a few slivers of prosciutto and focaccia bread. And don't forget a tall glass of ice cold lemonade to wash it all down with.
Go ahead and spoil yourself a little. You deserve it. Set a pretty table with nice dishes and a colorful tablecloth. Enjoy!