The humble cucumber salad has been my white whale for as long as I can remember. The last couple of years I have obsessed over every aspect of it, from the ingredients, down to the style and plating of it. While most of my previous endeavors were in the mayo based versions, more akin to what I ate with great abandon as kid (and still do today), I have recently started to experiment with vinegar based cucumber salads. Lucky for me our neighbors seem to have an endless supply of garden fresh cucumbers and they are always happy to share. This version of my cucumber salad is light, a bit tart, and packed full of flavor.

Here is what you need:

• 1 large cucumber (sliced in half or thirds, seeds cleaned out and cut into 1/4” slices)

• 3-4 green onions (whites and greens cut on a bias)

• 1/4 red onion (thinly sliced)

• 1/4 cup rice wine vinegar

• Olive oil for drizzling

• 1 tablespoon salt, plus more to taste

• Pepper, to taste

Lets put it all together:

• Put the cut cucumbers in a colander and sprinkle on the tablespoon of salt and toss to mix well. Let them sit for 30 minutes to leech out excess water.

• Pat the cucumbers dry with a paper towel.

• In a large mixing bowl add cucumbers, green onion, red onion, vinegar, and a couple turns of pepper and toss.

• Taste and adjust the salt as needed. (If you are making this before you are ready to serve you can put it in the fridge before you add any salt).

• Move the salad into a serving bowl and drizzle lightly with olive oil and taste one last time and adjust seasoning if needed.

• Serve and enjoy!