Balkan Cucumber Salad

• ½ cup very thinly sliced red onion
• 4 medium cucumbers (6-7 inches long)
• 1 tsp. salt
• Freshly ground black pepper
• 1½ cups yogurt
• 1 or 2 small cloves garlic, minced
• 1 to 2 tsp. honey (optional)
• 2 tbs. freshly minced mint leaves
• ¼ cup (packed) finely minced parsley
• 2 scallions, finely minced (greens included)
• 1 to 2 tbs. freshly minced dill
• 1 cup chopped walnuts, lightly toasted

1. Soak the onion in cold water for about 30 minutes while you get everything else ready. Drain thoroughly and pat dry before adding to the salad.
2. If the cucumbers are large, de-seed them. Cut them into thin rounds and place in a medium-sized bowl.
3. Add remaining ingredients except walnuts, and mix well. Cover and refrigerate until serving time.
4. Sprinkle the walnuts on top just before serving.

Serves 6.