Last year, about this same time, I shared a cucumber salad recipe with you all that was a nice, zesty accompaniment to a gingery, Asian-inspired pita filling we were enjoying. It must be a January thing, where my taste buds are looking for something slightly ethic alongside a crunchy, bright tasting side because last week, I whipped up a giant batch of African Peanut Stew, and served that with an even easier (if that's possible) cucumber salad.
My (Simple) Go-To Cucumber-Dill Salad
(the recipe below will make 4 servings; scale up as you wish)
1 large (or 2 medium) English cucumber(s), thinly sliced
1/4 cup seasoned rice wine vinegar (I use Marukan Lite)
2 Tablespoons dried dill
I slice my cucumbers (skin on) using the slicing disk of my Cuisinart. Combine cucumber slices with rice wine vinegar and dill. Stir to combine. Let sit for at least a half hour so the vinegar can "pickle" the cucumber slices. May be stored in an air-tight container in the fridge for up to 4 days.