About this time of year we start having cucumber salads almost every night with dinner. The cucumbers are growing a bit out of control in the garden, climbing up the tomato cages and all over the zinnias that line the raised beds. Every other day I bring in a handful, peel them and chop them up for a simple salad consisting of nothing more than the cucumbers, some rice vinegar, either dill or basil, and salt and pepper. You don’t even really need the herbs; cucumbers are crunchy and cool with just some vinegar, salt and pepper. But added dill or chopped fresh basil will elevate this simple cucumber salad to something just a bit more interesting. I like adding a mix of regular basil and Thai basil (the one that tastes somewhat licorice-y).

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