I’ve always liked cucumbers simply because they are cold and crunchy, but until last year, I had always considered them an extraordinarily boring vegetable.  Certainly I’d never serve them as a vegetable side dish with dinner.  And then I heard that my neighbor tossed her’s in salt and pepper (and I’m assuming a bit of oil), and from there, I developed an entirely new appreciation for what these little sponges could do for me.

I peel, slice, and quarter them.  I prefer them unpeeled, but Sara will only eat peeled, and it’s just not a big deal to me either way.  I set aside some unseasoned pieces for the girls.

For Greg and me, I add freshly ground salt and pepper, some hojiblanca extra virgin olive oil, and a bit of fig balsamic vinegar.  And that’s where it gets fun: you can add whatever flavored vinegar you either have on hand or love.  Try new ones!  I’ve always been curious about all those vinegars.  There’s nothing better than a cold, plain cucumber to use as a tasting palette.  I just mix it all together, cover it with saran wrap, and serve it cold as a side dish with dinner.

I primarily serve this in summer, because it’s cold, which is pleasant on a hot summer night when meat and potatoes just doesn’t seem appetizing.  The cucumber NOT in a salad.  Who knew?