Hungarian Cucumber Salad

For the first recipe of the Month of the Cucumber, I present a very simple fresh salad.  This is a wonderful side for meat dishes, or any time you’d like a quick, fresh salad.

Hungarian Cucumber Salad

 

• 2 medium cucumbers
• 1/2 onion, chopped finely
• 1 T fresh dill, chopped
• 1 tsp paprika
• 1 T white wine vinegar
• 1 tsp sugar
• 1 clove garlic, minced
• sea salt and fresh ground black pepper

 

Cut the cucumbers in half, remove the seeds, and slice into thin crescents.  (At this point you can salt them in a colander and let them weep, then rinse and place in a serving bowl.  Optional, though).  Finely dice an onion; you can find a great tutorial for how to do this easily here.  Place in a serving bowl with the cucumbers.  Sprinkle over the freshly chopped dill and paprika.  In a separate bowl, whisk together the vinegar, garlic, and sugar.  Pour over the salad and toss.  Just before serving, season with salt and pepper.  Garnish with dollops of sour cream with a sprig of fresh dill and a sprinkle of paprika or a smattering of diced hot red pepper.

Serves 2.