Cucumber Onion Salad

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Steps

1. Step 1

   Prepare the pickled red onions. Thinly slice the red onions using a mandoline slicer or a sharp knife. Place the sliced onions in a fine mesh strainer and slowly pour 5 cups of boiling water over the top to soften their sharp bite. Allow the onions to drain completely.

2. Step 2

   Pickle the onions. Transfer the drained onions to a medium bowl or jar. Add 1 cup of rice vinegar and 1 teaspoon sugar, then stir gently to combine. Let the onions sit for at least 20 to 30 minutes while you prepare the rest of the salad.

3. Step 3

   Make the vinaigrette. In a small bowl or jar, whisk together 2 tablespoons olive oil, 4 tablespoons red wine vinegar, 3 cloves minced garlic, 1 minced shallot, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon freshly cracked black pepper until fully combined.

4. Step 4

   Slice the cucumbers. Slice the 2 English cucumbers into rounds about ⅛ to ¼-inch thick and transfer them to a large mixing bowl.

5. Step 5

   Assemble the salad. Add the pickled onions and 2 ripe but firm avocados, sliced or chopped, to the bowl with the cucumbers. Pour the prepared vinaigrette over the top and gently toss until evenly coated.

6. Step 6

   Finish and serve. Top with ½ cup crumbled casero cheese, feta cheese, or fresh mozzarella. Taste and season with additional salt and black pepper, if needed. Serve immediately for the best texture and flavor.

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