6 to 8minicucumbers, cut into 1/4 inch slices(about 3 cups total) * see notes
1mediumred onion, cut into 1/8 inch slices
1/4cup fresh lemon juice(about 1 medium lemon)
2tablespoons extra-virgin olive oil
salt to taste
In a large bowl, combine cucumbers, red onion, lemon juice, olive oil, and a pinch of salt. Toss to coat. Taste for seasoning and adjust if needed.
* You can use any style of cucumber you like. I used some mini cucumbers because those are my favorite!Storage: You can chop your cucumber and onion ahead of time and keep them in the fridge for up to 3 days before topping with dressing. The dressing (lemon juice, olive oil, salt) can be mixed and kept in the fridge for up to 3 days as well before topping salads with it.The dressing does cause this salad to wilt and soften after sitting out for long. So I recommend waiting until you're just ready to serve before adding the lemon juice and salt. Olive oil won't wilt your cucumbers so that can be added ahead of time if you'd like.