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Salem, OR, 97302
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Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Cucumber and Red Onion Salad I

Jacob Bailey

From Katherine Deumling of Cook With What You Have

Serves 4-6 as a side

You want to soak the onions in ice water for 20 minutes to reduce their pungency (unless you like a lot of bite).

Cucumbers go well with a variety of herbs and flavors. Dill is a common one but, parsley, basil, and cilantro are excellent too so play around with these ideas. 

¼ of an onion (or however much you want/need to use), diced (soak with onions in ice water for 10-20 minutes –see headnote)

1 large cucumber, (about 1 pound), sliced lengthwise in quarters and then sliced into ¼ inch chunks.

¼ cup finely chopped parsley

2 tablespoons (or to taste) rice wine vinegar or 3-4 teaspoons red wine vinegar

2 tablespoons olive oil

sea salt

freshly ground pepper 

Mix all ingredients together well, adjust seasoning to taste and enjoy.