Author Notes
I love this cucumber salad and make it often. I make it with Persian cucumbers we get from a little Armenian market in the Valley -- they are crisp and bright and delicate and cool and refreshing...so easy to throw together -- we have it at least once a week! —coffeefoodwrite
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Ingredients
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5 large Persian cucumbers (to equal about 3 ½ cups sliced)
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2 tablespoons good quality extra virgin olive oil
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2 tablespoons white wine vinegar
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¼ teaspoon sea salt
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about 6 grinds black pepper
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3 tablespoons fresh dill – chopped.
Directions
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Slice cucumbers, add all ingredients – toss to coat evenly. Serve and enjoy!
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