Salted, drained, and shocked crisp. On a buffet, this is the one dish that gets better while it sits.

Serves 6 · Prep 15 minutes · Rest 30 minutes

Ingredients

• 2 English cucumbers, sliced thin
• 6 radishes, sliced paper-thin
• 1 small Vidalia onion, sliced paper-thin
• 1 tbsp kosher salt
• 5 tbsp apple cider vinegar
• 2 tsp granulated sugar
• 2 tbsp olive oil
• 3 tbsp fresh dill, roughly chopped
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Method

1. Salt the cucumbers, 30 minutes. Toss them with the kosher salt in a colander set over a bowl and let them weep. This is the whole trick — skip it and you'll have soup in 20 minutes.
2. Drain and press. Squeeze the cucumbers gently with your palms, then pat dry with paper towels. Don't rinse — you want that seasoning.
3. Crisp the onion and radishes, 15 minutes. While the cucumbers drain, slice the radishes paper-thin (a mandoline or the slicing side of a box grater is your friend). Drop them and the sliced onion into a bowl of ice water. This takes the harsh bite out of the onion and makes the radishes snap.
4. Make the dressing. Whisk the vinegar, sugar, olive oil, black pepper, and red pepper flakes until the sugar dissolves.
5. Combine and chill, 30 minutes. Drain the onion and radishes well and pat dry — wet vegetables water down the dressing. Combine with the cucumbers, pour the dressing over, toss, and refrigerate.
6. Add the dill last. Fold it in right before serving so it stays bright green.