Lighten up Your Barbecue Menu With This Fresh Salad

A little sweet, a little sour and a hint of crunch. Antonis Achilleos/TNS

This cucumber vinegar salad has the perfect balance between sweet and sour flavors, plus a hint of fresh dill. The red onion adds a nice crunch.

Cucumber Vinegar Salad

Active Time: 15 minutes Total Time: 1 hour

Serves 4

• 6 Persian cucumbers
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1 cup thinly sliced red onion
• 1/4 cup white-wine vinegar
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon ground pepper

Using a mandoline (or sharp knife), thinly slice cucumbers 1/4-inch thick. Transfer the cucumber slices to a fine-mesh strainer set over a large bowl; sprinkle with sugar and salt. Toss to combine. Let stand at room temperature for 30 minutes.

Discard any liquid in the bowl and wipe the bowl dry. Transfer the cucumbers to the bowl and toss with onion, vinegar, dill, and pepper. Let stand at room temperature for 15 minutes. Serve immediately or refrigerate for up to three days.

Recipe nutrition per serving: 33 Calories, Total Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 8 g, Fiber: 2 g, Total Sugars: 3 g, Added Sugars: 2 g, Protein: 0 g, Sodium: 292 mg, Potassium: 46 mg, Phosphorus: 9 mg, Folate: 6 mcg, Calcium: 8 mg, Vitamin A: 94 IU, Vitamin C: 3 mg.

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