Crisp, refreshing, sweet, sour, and ready in two shakes of a lamb's tail.
That's just a taste of what this cucumber salad has going for it.
A chilly pile on your plate is an ideal antidote to the dog days of summer and to those meaty hunks (hunky meats?) off the grill.
Perhaps you wonder: Where's the dill?
Well, Dillweed, you know better than to show up in my kitchen ever since I called you out for smelling like sweat.
Keep it cool, cucumbers. Keep it cool.
But, by all means, add some to yours!
Serves 6 to 8
- 2 hothouse cucumbers (unpeeled) or 3 garden cucumbers (peeled), thinly sliced
- 1 Tbsp. salt
- 1/2 cup distilled white vinegar or unseasoned rice vinegar
- 3 Tbsp. sugar
- 1/2 tsp. freshly-ground black pepper
To keep the dressing from being insipid, you'll want to pre-salt the cukes. Do this by placing them in a colander, sprinkling them with salt (tossing to coat), and then setting them in the sink or over a bowl for 15 minutes, tousling occasionally.
Meanwhile, mix the vinegar, sugar, and pepper together in the bottom of a bowl or jar and whisk or shake until the sugar dissolves.
Press the cucumbers to drain them (but do not rinse) and then pat them dry with a paper towel. Add them to the dressing and mix to unite the flavors.
Refrigerate at least 15 minutes and up to an hour or two. Best served, well, cool as a cucumber.