Summer salad, a family favorite, is summer cucumbers and tomatoes, with usually sweet onions. You can’t get those things in winter, but don’t we always want a little taste of summer around about February? This recipe would be a great summertime salad, but if I get lucky on my cucumber, hopefully it’ll be delicious now, too!
- 1 small red onion, sliced
- 2 cucumbers, peeled or not – based on your preference, sliced
- 2-3 medium sized limes, juiced
- 2 tablespoons of finely chopped cilantro (can also use parsley if you prefer)
- 2 tablespoons of olive oil
- Salt to taste
I made half the recipe.
The original recipe says, “To remove some of the bitterness/spiciness from the onions, place the onion slices in a bowl, sprinkle about ½ tablespoon of salt over the onions. Rub the salt in and then cover with water for a few minutes. Then drain and rinse the onions well.” I know some restaurants do this with red onions. I almost didn’t, but then I did. We’ll see what happens!
In a bowl, combine all your ingredients. Add salt as needed. The salad can be eaten immediately, or refrigerated. Probably serve the same day.
RATING: 3/4 stars (see my notes below)
RP SERVING: Half was 2
Ok, I had a weird thing here. It was too salty (some of that was my fault because I added a little salt before tasting, but also because of the onion soaking situation). But I couldn’t stop eating it. So the 3 is for the onion soaking method (it also brought water into the dish so the oil doesn’t want to stick to the ingredients) — just peel and cut your onion and leave it out on the counter for 15-30 min and it will mellow out a lot, or use a sweet onion if you’re sensitive.
But again, I couldn’t stop eating it… So I’d say a 4 and maybe a 5 with a good summer cucumber.