Hungarian Cucumber Salad

This traditional Hungarian dish has a hint of fennel and Hungarian paprika. Make it a day ahead and it will only get better!

Makes about 3 cups of salad

Ingredients:

• 2 medium cucumbers, sliced or chopped
• 1 c onion, thinly sliced
• 1/2 c red bell pepper, sliced
• 1/4 c olive oil
• 1/4 c red wine vinegar
• 2 tsp lemon juice
• 1 1/2 tsp dry parsley
• 1 tsp dry mustard
• 1/2 tsp sugar
• 1/4 tsp ground fennel
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• pinch Hungarian paprika

Directions:

1. In a medium bowl, toss together the cucumbers, onion, and red bell pepper.
2. In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, dry mustard, sugar, fennel, salt and pepper. Pour over the vegetables and toss well.
3. Cover and refrigerate 1-24 hours. Serve with a sprinkling of Hungarian paprika.