I love cucumbers...ice cold...sliced very thin...with out the peel or skins...unless it is those wonderful little Persian cucumbers which are my FAVORITE.Their skin is so thin and sweet tasting I do not mind eating the peel on these small beauties.
English cucumbers are good too...and basically seedless...so they are wonderful to use in salads or just eat as is for a snack.
Standard cucumbers are great too...just peel the skin...as it can be bitter tasting.
Here then...is a lovely and easy cucumber salad for those hot June lunches or dinners...enjoy!
CUCUMBER SALAD WITH MINT
serves 3 to 4
1 medium English cucumber or
1 medium standard cucumber or
4 to 5 Persian cucumbers (they are small) and my favorite
1 teaspoon cider vinegar
1 tablespoon olive oil
a handful of fresh mint...finely chopped
a pinch of sugar
sea salt and freshly ground pepper
Peel the skin off the cucumber...and halve it lengthwise. Slice into thick half-moons. Place in a glass dish with the cider vinegar...sugar...the olive oil...the mint ...and the salt and pepper.Toss together until well mixed. Allow to sit for 15 to 30 minutes...in the fridge...serve in ice cold bowls.
Victoria
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