Ingredients

Ingredients

1 small red onion, halved lengthwise, thinly sliced
2 lb. Persian or English cucumbers, cut into 1/4"-thick rounds
2 1/4 tsp. (or more) kosher salt, divided
2 tbsp. extra-virgin olive oil
1 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
1 tbsp. whole-grain mustard
1 tsp. honey
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes (optional)
1/3 c. chopped fresh dill
1/4 c. thinly sliced chives

Directions

Directions

Step 1
Place onions in a small bowl of ice water; let soak 15 minutes.
Step 2
Meanwhile, place cucumbers in a salad spinner or colander set over a bowl, then toss with 2 teaspoons salt. Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes.
Step 3
In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.
Step 4
Remove excess water from cucumbers with salad spinner or by blotting with paper towels, then transfer to a large bowl. Drain onions and add to bowl, along with dressing, dill, and chives. Toss well to combine. Let sit until salad absorbs some of the dressing, about 15 minutes; season with more salt, if needed.
Step 5
Make Ahead: Salad can be assembled 2 days ahead. Store in an airtight container and refrigerate. Serve cold.