During the summers at our Russian dacha, meals were always accompanied by small, curiously shaped cucumbers that we picked from the garden that very day. Sometimes they were so perfectly sweet, that we would simply cut them in half and sprinkle with a bit of salt. Other times, we would toss a basic cucumber and tomato salad. Either way, this vegetable served as a cooling, hydrating, and nutritional companion to any summer meal. Cucumbers are at their best from May to July, and while we are at the peak of their season, here are two undemanding cucumber salads. One is a deserved favourite, and the other – a new addition. They are simple in preparation, and work well as side dishes or as snacks, on top of crackers.
I’ve always liked to pair cucumbers with dill, but came across the idea of combining them with apple cider vinegar in Carol Alt’s book.
Todays salads are the Cucumber and Dill Salad (an old favourite) and Ginger Cucumber Pickles (a Japanese salad).