Name: Cucumber Salad
Cook time: 20 min
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 2 seedless cucumbers (1 1/2 to 1 3/4 pounds total); 1 tablespoon sugar; 1/4 cup distilled white vinegar; 2 teaspoons grainy mustard; Bibb or Boston lettuce leaves; 2 tablespoons mild extra-virgin olive oil; Equipment: an adjustable-blade slicer

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Cucumber SaladJohn Kernick

Forget fuss—the key to this recipe is leaving everything alone. Tossing cucumbers with salt and then letting them drain prevents their moisture from diluting the flavors of the finished dish. A long, unattended marination enhances the sweet-sour blend of sugar and white vinegar that makes this salad especially refreshing.

Cooks Note

Cucumbers can be marinated, chilled, up to 1 day.

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