Cucumber Salad

Today is just a little simple easy salad. Perfect as a side dish or an appetizer. I had bought some Persian cucumbers from the farmer's market. I had almost forgotten that I had them, too. Eek!!

Anyway, this salad is perfect for those who don't want to eat those leafy greens. Just the word "salad" brings fear into people's eyes. Add the word "cucumber" and maybe it will ease their minds a bit.  It's not as bad as some of you may think. Salads are good and healthy. I like to eat at least 2-3 times a week depending on the menu I have planned.  Besides, salads don't always have to be made from lettuce.

I scooped out the seeds from the cucumbers and sliced them into half moons. I let it marinate in a dill vinaigrette for 5-10 minutes to let the flavors soak into the cucumber. This is one salad that can be made in advance.

Serves 2



Cucumber Salad

5 small persian cucumbers or 2 long cucumbers

Dill Vinaigrette
3 Tbsp rice wine vinegar
3 Tbsp olive oil
1/2 tsp sugar
1 Tbsp finely chopped fresh dill
salt


In a bowl, whisk together the rice wine vinegar, olive oil, sugar and dill. Season with a pinch of salt.

Take the cucumbers and cut them in half length wise. Quarter them, if needed.  Scoop out the seeds and discard. Slice the halves into 1/8-inch half moon slices.

Place in a large bowl and drizzle over the vinaigrette mixture. Let the salad stand for roughly 5-10 min to let the vinaigrette marinate the cucumber slices.