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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serving = 1cup Ingredients:
5 persian or kirby cucumbers, thinly sliced |
1 tablespoon salt |
1/3 red onion, thinly sliced |
1/2 red bell pepper, thinly sliced |
1/4 cup rice vinegar |
2 tablespoons olive oil |
1 ground black pepper, to taste |
4 sprigs dill, chopped |
Directions:
1. Lay cucumbers flat on a cookie tray lined with paper towels. Sprinkle with salt and let stand 1 hour. Squeeze one handful of cucumbers at a time and place squeezed cucumbers in medium bowl; discard squeezed juice.
2. Add peppers and onion to the cucumber bowl. Set aside.
3. In a small bowl, slowly whisk oil into vinegar. Add pepper and whisk until evenly mixed. Pour vinegar mixture over cucumbers and stir to combine.
4. Sprinkle salad with dill. Refrigerate and serve cold.
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