Tangy Cucumber Salad

Salting the cucumbers first draws the water out, which helps retain their crunchiness in the marinade.

Recipe Ingredients:

2 small cucumbers, peeled and thinly sliced
1 teaspoon salt - divided use
2 medium tomatoes, chopped
1 medium white onion, chopped
1/4 cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Dash of cayenne pepper (optional)

Cooking Directions:

1. Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place cucumbers in a large bowl; add tomatoes and onion.
2. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss to combine. Cover and refrigerate for several hours before serving.

Makes 8 servings.