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Cucumber and Onion Salad
3 Persian cucumbers, thinly sliced
¼ small red onion, thinly sliced
½ tsp. kosher salt, plus more to taste
2 Tbsp. unseasoned rice vinegar
1 tsp. sugar
Freshly ground black pepper
Fresh mint leaves (for serving)
In a medium bowl, toss the cucumbers, onion, and 1/2 teaspoon of salt. Let sit until the cucumbers begin to release liquid. Gently press down on the cucumbers to force out more liquid, being careful not to break them apart. Remove the vegetables from the bowl, shake off the liquid, and place them in a clean salad bowl. Toss with vinegar and sugar, and season with salt and pepper. Top with mint. Serve immediately with any grilled meats. Makes 4 servings.
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