Cucumber Salad for a Summer Picnic

Cut the red onion in half lengthwise and then slice thinly.

Place the chopped onion in a small bowl of ice water and leave for 15 minutes.

Slice the cucumbers into 1/4-inch-thick slices and place in a colander set over a bowl, then toss with 2 teaspoons salt. Let sit, stirring occasionally, until the cucumbers release their water, about 15 minutes.

In a small bowl, mix oil, vinegar, lemon juice, whole-grain mustard, honey, black ground pepper, crushed red pepper flakes, and 1/4 teaspoon kosher salt.

Remove excess water from cucumbers by patting with paper towels, then transfer to a large bowl.

Drain the onions and add to the bowl along with the dressing, dill and green onions. Toss well to combine. Let sit for 15 minutes until the salad has absorbed some of the dressing.

The salad can be stored in an airtight container in the refrigerator and served cold.