Cucumber Salad
Recipe: https://recipestripper.com/recipes/c3e0bece-0fb5-4d1f-ad58-5c8d1451bdbe
Original source: https://www.delish.com/cooking/recipe-ideas/a43297078/cucumber-salad-recipe/

The humble cucumber takes center stage in this classic cucumber salad recipe, tossed in a bright and fresh vinaigrette.
Yield: 6 - 8 serving(s)
Prep time: PT30M
Cook time: PT0S
Total time: PT1H

Ingredients
- 1 small red onion, halved lengthwise, thinly sliced
- 2 lb. Persian or English cucumbers, cut into 1/4"-thick rounds
- 2 1/4 tsp. (or more) kosher salt, divided
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. apple cider vinegar
- 1 tbsp. fresh lemon juice
- 1 tbsp. whole-grain mustard
- 1 tsp. honey
- 1/4 tsp. black pepper
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/3 c. chopped fresh dill
- 1/4 c. thinly sliced chives

Instructions
1. Place onions in a small bowl of ice water; let soak 15 minutes.
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.
3. In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.
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.
5. Make Ahead: Salad can be assembled 2 days ahead. Store in an airtight container and refrigerate. Serve cold.