Cucumber and Onion Salad with Honey Mustard Vinaigrette

Summer is around the corner! This weekend is Memorial Day Weekend; a weekend where folks all over America are firing up the grills and smokers to start the summer grilling season. Luckily, here is South Florida we get to do that all year long!

My fiancé is a master griller and he has recently gotten into smoking meats. I am one lucky woman. Sometimes we team up for dinner and while he handles the grill or smoker, I take care of the sides. It is so fun to work together and produce a meal that will nourish our minds, bodies and souls. This is reason number 5,641 why having a healthy relationship with food is so important! We eat to gather and we gather to eat.

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When I think of cucumber salad, I think of my grandmother. She was a really special woman who gave birth to 9 children! No twins; 9 pregnancies. She was nurturing in every way. Every meal was made with love and it was obvious. Grandma’s cucumber salad had a mayonnaise-based dressing, which I absolutely love and will have to recreate some time soon. However, for this version, I decided to go with a homemade vinaigrette, which reminds me of another woman who is so special to me - my mom.

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My mom makes delicious homemade dressings and she inspired me to put together this honey mustard vinaigrette. It has a neutral flavor and allows the subtle cucumber flavor to peak through, as the onions highlight the overall dish. The flavors work really well together. I think some fresh Italian parsley would have been a great addition for some color and flavor but I am all about being authentic. So, to be honest with you. I didn’t have any on hand, I really wanted to eat this the day I made it and wanted to get some photos!

If you are attending a party or want a simple, refreshing side dish, look no further!

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Cucumber and Onion Salad with Honey Mustard Vinaigrette

Ingredients:

1 large English cucumber, sliced into half-moon shapes

1/2 large red onion, thinly sliced

For the Dressing:

2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

1 teaspoon honey

2 teaspoons stone ground mustard mustard

salt and pepper, to taste

Directions:

Add the sliced cucumber and onion to a large bowl and set aside. In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, honey, mustard, salt and pepper until the mixture is emulsified. Pour over the cucumber and onion mixture and toss until the vegetables are coated evenly. Cover with plastic wrap or transfer to an airtight container and chill for at least 3 hours before serving.

KERRY FANNON