A cucumber salad is a crisp, cool side dish that pairs well with many main courses. It is simple to make and offers an elegant option to bring to a potluck dinner. When you get sick of green salads, this dish is refreshing alternative. Try to use smaller cucumbers, which tend to be a bit sweeter in flavor. Homegrown or farmers’ market ones are freshest, and supermarket cukes usually have a waxy coating. If you are leaving the skin on, give it a scrub with a vegetable brush when washing.
Cucumber skins can also taste bitter, so use a vegetable peeler to remove strips (or all) of the skin. Be sure to chop the cucumbers into bite-sized pieces so they are easier for guests to eat. Take a glance at this recipe—it couldn’t be simpler.
Adapted from The New York Times 60-Minute Gourmet
3 cucumbers, depending on size
1 tablespoon sugar
¼ cup white vinegar
2 tablespoons chopped fresh dill or other herb
Fresh ground pepper
Peel the skin off the cucumbers. If desired, remove the seeds with a spoon, Slice the cucumbers into quarters and place into a bowl. Add the remaining ingredients and toss. Taste and adjust the seasonings if needed. Allow to chill for 30 minutes. Serve cold.