Ingredients
- 1 red onion, halved lengthwise, thinly sliced (small)
- 2 pound Persian
- 2 1/4 teaspoon (or more) kosher salt, divided
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon whole-grain mustard
- 1 teaspoon honey
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/3 c. chopped fresh dill
- 1/4 c. thinly sliced chives
Instructions
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1
Place onions in a small bowl of ice water; let soak 15 minutes.
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2
Meanwhile, place cucumbers in a salad spinner or colander set over a bowl, then toss with 2 teaspoons salt. Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes.
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3
In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.
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4
Remove excess water from cucumbers with salad spinner or by blotting with paper towels, then transfer to a large bowl. Drain onions and add to bowl, along with dressing, dill, and chives. Toss well to combine. Let sit until salad absorbs some of the dressing, about 15 minutes; season with more salt, if needed.
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5
Make Ahead: Salad can be assembled 2 days ahead. Store in an airtight container and refrigerate. Serve cold.