Marinated Onion and Cucumber Salad
The most important step in this recipe is the water bath. Soaking onions in ice cold water takes the bite out of them. Serves: 4. Takes: 15 minutes
1 medium sweet onion
1/2 garden cucumber (about 4 inches long)
3 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar (or red wine vinegar)
1 teaspoon spicy brown mustard
1/4 teaspoon dried oregano
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
Make an ice bath by filling a medium sized bowl with cold water and 3 large handfuls of ice. Slice the tops and root-ends off the onions, and peel away the outer layer. Then slice the onions in half from top to root-end. And then finally, slice the onion into thin half moons. Soak the onions in the ice bath for 10 minutes.
Meanwhile, peel the cucumber and scoop out the seeds. Slice lengthwise and then slice into thin half moons and set aside. In a small bowl, whisk together the olive oil, vinegar, mustard, oregano, salt and pepper.
Scoop the onions from the water bath and pat dry with paper towels.
In a larger bowl, combine the onions, cucumbers and dressing, and mix until well-combined.
Refrigerate for 1 hour or up to 24 hours, and enjoy cold.
Per serving: 62 calories; 0.7 grams protein; 4.8 grams carbohydrates; 4.6 grams fat; mg cholesterol; 252 mg sodium; 0.8 grams fiber.
Recipe for the National Onion Association by Sher Castellano, food blogger for