Chilled Cucumber Salad

Chilled Cucumber Salad

• 1 English or hothouse cucumber (so that you don't have to peel it) very thinly sliced--no more than 1 mm each slice, preferably slightly smaller. If you have a mandoline, use it here.
• 1/4 c. white wine vinegar
• 1/4 c. mild extra virgin olive oil
• 1 tsp. sugar
• 1 large pinch (several fingers) kosher salt
• 1/4-1/2 bunch of dill removed from stems and minced. Add until very dill-y in appearance

Marinate all except at least 1 hour. The more the better.

Add dill to taste @ end

This goes nicely with a variety of different types of cuisine, from German to Indian. Serve it as a side with cold poached salmon, wiener schnitzel, or curried chicken kabobs. If pairing with something more middle eastern or Indian, substitute mint for dill.