Garlic and Dill Cuke Salad




A simple salad of chilled cucumbers is a perfect snack or side dish when it's too hot to cook.  

Regular supermarket cucumbers are usually heavily coated with inedible wax, meaning you'll have to peel them.  
For a prettier salad with more fiber, potassium and healthy minerals, use farmer's market cukes or seedless english cucumbers (these are usually unwaxed) so you can leave the skin on!  

The longer this salad sits, the better the flavor.



4 big cucumbers
salt
1 clove of garlic, finely chopped
3/4 tsp dill
1/4 cup extra virgin olive oil
3/4 cup of your favorite light-colored vinegar (white wine vinegar works nicely)

Wash your cucumbers, slice off the ends, and cut horizontally.  Scoop out the guts and seeds from each half.  If you want a fancy look, lightly score the skin of the cucumber lengthwise several times with a fork or a butter knife.  Slice the cukes thin.  Place all the slices in a colander, sprinkle liberally with salt and toss to coat slices evenly.  The salt will make the cucumbers "sweat" out some of their water so they can absorb more of your dressing.  Interesting, no?  Let the slices drain over a sink for about 10 minutes.  

While your cukes are draining, combine the garlic, dill, oil and vinegar in a glass or small bowl and whisk to combine.  Rinse excess salt off the drained cucumber slices, and toss with the dressing.  Season with salt and pepper to taste.  For best results, let it all marinate in the fridge overnight.  Enjoy!






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