Serve this cucumber salad very cold and its best qualities will shine through.
- 2 large cucumbers, sliced on a slight diagonal, in ¼ inch slices
- 1 large red onion, peeled and thinly sliced
- salt and pepper
- 1 teaspoon sugar
- ¼ cup red wine vinegar
- ¼ cup loosely packed fresh dill, thick stems removed
Prepare an ice bath in a medium sized bowl. Place the cucumber and red onion slices into the icy water and let sit about 15 minutes to get good and cold.
Drain the water and toss the cucumber and onion slices onto a paper towel lined baking sheet and top with a few more layers of paper towels. Press gently to absorb as much water as possible. Transfer the slices to a serving bowl.
Season the cucumber and red onion slices with salt and pepper to taste. Sprinkle on the sugar and the red wine vinegar. Toss the vegetables well, and transfer the bowl, covered to the refrigerator to get very cold. At least 30 minutes.
Just before serving scatter the dill over the top.