As a child growing up in Rahway, New Jersey, nothing quite compared to the excitement that summer brought each year. The arrival of warm weather meant endless days outdoors—swimming in the pool, playing in the park, fishing in the river, or falling asleep on the porch during hot, humid nights. But of all those cherished memories, what stood out most were the grand family picnics we held on Memorial Day, the 4th of July, and Labor Day.
Thanks to our spacious yard, my mom always played the role of gracious hostess. Everyone contributed—bringing lawn chairs, homemade dishes, and plenty of laughter and love. The scent of delicious food filled the air. Those moments are etched in my heart forever.
Our family roots ran deep. My mother came from a family of nine—eight girls and one boy—and my father was one of four, with three brothers and one sister. Many of their siblings married into large families as well, which only expanded our circle. Between aunts, uncles, cousins, neighbors, and lifelong friends, it wasn’t uncommon for over 100 people to gather at our summer picnics.
Among the most beloved dishes at these gatherings were my mother’s two big bowls of creamy potato salad and—somewhat unexpectedly—my father’s Cucumber and Onion Salad. Though he rarely cooked, this simple, zesty dish became his signature. He made it with cucumbers he proudly grew in our backyard at 1276 Broadway.
Now, I invite you to enjoy the crisp, tangy flavors of Dad’s Famous Cucumber and Onion Salad—a true taste of summer and tradition.
Dad’s Famous Cucumber and Onion Salad
Equipment:
French chef’s knife or mandolin food cutter (slicing or waffle-cutting cone blade), cutting board, and salad bowl
Prep Time: 10 minutes
Servings: 7 to 8
Ingredients:
- 2 large cucumbers, washed and scored (but not peeled), sliced ¼-inch thick
- 1 medium white onion, sliced ¼-inch thick or julienned (#2 cutting cone blade)
- ½ red onion, sliced ¼-inch thick or julienned (#2 cutting cone blade)
- 1 teaspoon sugar
- ½ cup distilled white vinegar
- 1 tablespoon olive oil
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh parsley
Directions:
- In a large mixing bowl, combine all ingredients except the pepper and parsley.
- Cover and chill for at least one hour to allow the flavors to blend.
- Before serving, drain the liquid and reserve it.
- Arrange the cucumber and onion slices on individual salad plates. Drizzle each serving with 1 tablespoon of the reserved liquid.
- Garnish with freshly ground black pepper and a sprinkle of parsley.
This crisp, refreshing salad makes a perfect side dish—or a light, healthy snack on a warm day.