Cucumber and Mint Salad

Ingredients

• 2 English cucumbers
• 1 teaspoon salt
• 1/4 cup chopped red onions
• 2 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons vegetable oil
• 2-1/2 teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh mint

Directions

1. Slice the cucumbers lengthwise down the middle. Run a teaspoon along the center to remove the seeds, then slice the cucumber thinly. Place the slices in a colander, sprinkle them with the salt, and toss to coat. Set the colander in the sink and allow the cucumbers to shed moisture for at least 30 minutes. After that, knock the colander gently against the bottom of the sink to shake loose any extra liquid. Spread a clean dish towel on the counter, pour the cucumbers onto it, and fold the towel edges over them to pat them dry.
2. While the cucumbers are draining, put the red onions in a small bowl filled with ice water for at least 10 minutes. Drain them through a fine mesh strainer.
3. Add the dried cucumbers to a medium bowl with the drained onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Stir everything together, then taste and adjust the seasoning if needed. Cover the bowl and refrigerate the salad for at least 20 minutes. Serve it cold.