Name: Cucumber and Onion Salad
Yield: 8 servings
Ingredients: 6 Persian cucumbers, thinly sliced; ½ small red onion, thinly sliced; 1 tsp. kosher salt, plus more; ¼ cup unseasoned rice vinegar; 2 tsp. sugar; Freshly ground black pepper; Fresh mint leaves (for serving)

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Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime

Cool, crunchy, and a bit sweet, this salad from Tom Cunanan of Bad Saint in D.C. is meant to quench the fire from all the other dishes on the table.

Recipe notes