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
5 large Persian cucumbers (to equal about 3 ½ cups sliced)
2 tablespoons good quality extra virgin olive oil
2 tablespoons white wine vinegar
¼ teaspoon sea salt
about 6 grinds black pepper
3 tablespoons fresh dill – chopped.
- Slice cucumbers, add all ingredients – toss to coat evenly. Serve and enjoy!