3 English cucumbers, peeled and thinly sliced
red onion, thinly sliced
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper
Creamy Vidalia Dressing:
1 cup mayonnaise
1/4 cup sour cream
3 tablespoons grated Vidalia onion
2 tablespoons white wine vinegar
1/2 teaspoon sugar
teaspoon salt
2 scallions, minced
freshly ground black pepper
Start by placing the sliced cucumbers in a colander over a bowl or in the sink. Sprinkle generously with salt and toss to coat evenly. Let the cucumbers sit in the colander for 30 minutes. They will leak out liquid and consequently stay crispy in your salad later on. Rinse the cucumbers with cold water and dry well with a kitchen towel.
While the cucumbers are salting, let the sliced red onion soak in a bowl of cold water. Rinse, drain and dry the onion with a clean kitchen towel.
Combine the mayonnaise, sour cream, grated Vidalia onion, white wine vinegar, sugar, salt, and scallions in a separate bowl. Whisk the ingredients together until smooth and creamy. Season with freshly ground black pepper and keep in the refrigerator until you are ready to dress the salad.
Place the cucumbers and red onions in a large bowl. Add ¾ cup of the creamy Vidalia onion dressing and toss to coat all the vegetables. Stir in the chopped parsley and season with fresh ground black pepper.
Refrigerate until ready to serve.
Serves 4 to 6
This is a tasty refreshing summer side dish that goes so nicely with grilled foods. You can prepare the three components – the cucumber, the onion and the dressing – a day ahead of time and then combine everything just before you are ready to serve.