Step 1

Chop the cucumber. I slice it in half lengthwise and then chop into half-moons around ¼ inch in thickness.

Step 2

Add the cucumber to a bowl or colander with ½ tsp salt, mix well and allow it to sit for 10 minutes. This will extract excess liquid from the cucumber for a less watery cucumber and onion salad.

Step 3

Meanwhile, slice the onion into thin slices and finely chop the mint leaves.

Step 4

When the cucumber has rested, remove all the excess liquid and pat the cucumber with a kitchen towel to remove excess salt.

Step 5

In a large serving bowl, combine all the chopped ingredients and the dressing ingredients (olive oil, lemon, honey, and salt/pepper) and toss gently to combine.

Step 6

Allow the cucumber and onion salad to marinate for 30 minutes (though 2-3 hours is best), then give it a quick taste test, adjust any ingredients (like extra lemon, honey, salt/pepper, etc.), and enjoy!

Step 7

The fresher this cucumber onion vinegar/lemon salad, the better, as it will be the most crunchy. I recommend enjoying it within a day for the best results, though it will last 2-3 days in an airtight container in the fridge.  Make ahead: if you'd like to prepare this salad in advance, I recommend storing the chopped vegetables (for up to 2 days in an airtight container in the fridge) and adding the dressing 30-60 minutes before serving (to allow time to marinate).