The perfect companion to summer barbeques: fresh cucumber salad recipe

Ingredients

• 2 large cucumbers
• 1 small red onion
• 1/4 cup of fresh dill
• 3 tbsp of fresh mint
• 3 tbsp of fresh pomegranate arils (seeds)
• 1/4 cup of water
• 1/2 cup of white vinegar
• 1/3 cup of sugar
• 1 1/4 tsp of salt
• 1/2 tsp of black pepper

Instructions

1. Combine the water, vinegar and sugar in a small saucepan or pot. Place over medium-high heat.
2. Stir the pot until all the sugar has dissolved.
3. Thinly slice two halves of one small red onion. Place the sliced onion in the vinegar solution. Mix and then set aside.
4. Remove some of the skin from the cucumbers, leaving some stripes of the skin. Alternatively, remove all the skin. Thinly slice the English cucumbers.
5. Place cucumbers in a large bowl, sprinkle with salt and toss then cover and chill for 30-40 minutes.
6. After sufficient resting time drain excess juice from cucumbers.
7. Combine 1 tbsp of the white vinegar, along with the salt and black pepper in a small bowl to make the salad dressing.
8. Chop the fresh dill and mint. Pour the dressing over the onions and cucumbers. Sprinkle over with dill, mint, and pomegranate seeds. Lightly toss and serve.

Recipe Notes

English cucumbers work best for this recipe. For other cucumber varieties, peel away and remove all of the waxy skin before incorporating into the salad.

Recipe by

Fatima