Cucumbers are a hydrating vegetable seasonal to the warm summer months. This sliced salad is a great side for barbecues or the lunch box.
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5 cucumbers
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
a pinch of salt
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Wash and peel the cucumbers. Slice into thin rounds.
To make dressing: combine oil, vinegar and salt in a jar and shake. Use what you need to taste. The remaining dressing can be stored in your fridge for up to a month.
Mix cucumbers with dressing and cool in fridge for a minimum of one hour before serving. Best served cool.
