This salad is tasty and refreshing. It requires a little advanced planning since the cucumbers, onions, and radishes must marinate for about half an hour, but otherwise it's super easy. The crunchy vegetables are marinated until just slightly pickled, and then everything is tossed together with greens so that the marinade becomes the salad dressing. I love this treatment for cucumbers and onions, which neither of which I love just tossed raw into salads. Marinated, they're much tastier and have a better texture. We found the original recipe to be a bit heavy on the onion, so the amount is reduced below; if you're particularly fond of onion, feel free to use a whole small red onion.
Green Salad with Marinated Cucumber and Red Onion (adapted from Food to Live By)
Zest and juice of 2 lemons
2 T white wine vinegar
Pinch of salt, more to taste
Pinch of freshly ground black pepper, more to taste
1/2 cup extra-virgin olive oil
1 large or 2 small English cucumbers, thinly sliced
1/2 small red onion, thinly sliced
6 radishes, trimmed and thinly sliced
2 large handfuls baby lettuce
1. Combine the lemon zest, lemon juice, vinegar, salt, and pepper in a bow and slowly whisk in the olive oil. Taste for seasoning and add more salt and pepper as needed. Add the cucumber, onion, and radishes and let marinate at room temperature for 20 minutes.
2. Add the lettuce and toss to combine. Serve immediately.