Cucumber Salad is quick and very easy to make. If your Family does not like the sour cream version or you are just looking for a lighter and healthier version this ones for you.
- Three large Cucumbers
- Rice Wine Vinegar
- Extra Virgin Olive Oil
- One Tablespoon Chopped Fresh Chives
- One Tablespoon Chopped Fresh Dill
- Fresh Parsley for Garnish
- Dash of Pepper
Prepare the Cucumbers.
With a Carrot peeler, peel the skin off the Cucumbers.
Slice and place into a strainer. Sprinkle well with salt enough to cover, toss the Cucumbers and add more salt. Set the strainer in the sink or in a large bowl to catch the liquids. The Salt will make the Cucumbers sweat releasing some of the liquids so the Salad is not to watery. Let them sit for at least 30 minutes then rinse and drain well.
In a large mixing bowl add the fresh Chives, Dill, 2 Tablespoons Rice Wine Vinegar, 3 to 4 Tablespoons Olive Oil and dash of Pepper (about 1/4 teaspoon). The Cucumbers are already salted so do not add any more salt at this point. Mix well.
Add Cucumber slices to the Oil and Vinegar mixture and toss well to coat. Place in a pretty serving bowl and garnish with a sprig of Parsley.
Refrigerate until ready to serve.