Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they are—and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it. Scrape away any bitter seeds or soak the chopped cucumber in salt water to help offset the bitterness.
We almost always peel thick-skinned cucumbers, but there are some varieties with thin, mild peels that you don't need to peel. Taste first if there is a question.
To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.
- 1 to 2 large cucumbers (or 4 to 5 smaller cucumbers), peeled (if using thick-skinned cucumbers), quartered lengthwise, then sliced crosswise
- 1 to 2 tablespoons chopped fresh dill, basil, or Thai basil (see Recipe Note)
- 2 to 3 tablespoons seasoned rice vinegar
- Salt and pepper to taste
1 Make the salad: Combine all ingredients in a bowl and toss to coat.
2 Serve the salad: You can serve this immediately, or make ahead (up to a couple of hours) and chill.