Cucumber Salad

Instructions (Detailed):

1. Prepare the vegetables:
   Wash the cucumbers thoroughly. Using a sharp knife or mandoline, slice them into thin rounds — about ⅛-inch thick. You can peel them beforehand if preferred. Peel and slice the red onion into very thin half-moon slices so the flavor isn’t too strong or overpowering.
2. Combine the veggies:
   Place the sliced cucumbers and onions in a large mixing bowl. Gently toss them together to distribute the onion evenly throughout the cucumbers.
3. Make the dressing:
   In a small bowl or measuring cup, whisk together the vinegar, sugar (or honey), salt, and pepper. Whisk until the sugar and salt are completely dissolved and the dressing looks clear. This usually takes about 30 seconds of steady whisking.
4. Toss and coat:
   Pour the prepared dressing over the cucumber and onion mixture. Using tongs or a large spoon, gently toss everything together until the cucumbers and onions are fully coated in the dressing. Make sure nothing sticks to the bottom of the bowl.
5. Chill and marinate:
   Cover the bowl tightly with plastic wrap or transfer the salad to a lidded container. Place it in the refrigerator for at least 30 minutes, though an hour or more is even better. The chilling time allows the cucumbers to absorb the tangy-sweet flavors and soften slightly.
6. Garnish and serve:
   Before serving, give the salad a final gentle stir. Taste and adjust seasoning if needed — you can add a little extra salt or vinegar to brighten it up. Sprinkle chopped fresh dill or parsley on top for an herby finish and pop of color.