Cucumber Salad

Ingredients

• 3 large cucumbers, thinly sliced
• 2 teaspoons salt
• 3 tablespoons fresh lemon juice
• 1 tablespoon vegetable oil (kosher for Passover)
• 1 tablespoon sugar
• 2 tablespoons chopped fresh dill
• 1/2 cup thinly sliced red onion

Directions

Toss cucumber with salt in large bowl. Cover with plate that rests directly on cucumbers; weight down with 1-pound can. Let stand 1 to 2 hours. Drain in colander; rinse well.

Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in onion and cucumber. Refrigerate overnight. Serve cold or at room temperature.