Cucumber Salad

Sometimes less is more when it comes to food. Although I tend to gravitate towards recipes with multiple steps and various ingredients, there comes a time when you just want something simple, easy, and quick.

I almost hesitate to call this a salad, since it really is just a few ingredients. But despite the sparse ingredient list, this is a recipe that is big on flavor. It's also perfect for those last minute "I need something to go with this dish QUICKLY" situations too. And it's super-easy preparation lends itself to a myriad of variations. Switch the fresh herbs around or use Champagne vinegar instead of the rice wine vinegar. But no matter how you make it, you'll have this on the table in 5 minutes or so.



Cucumber Salad
Serves 3-4

2 seedless cucumbers, peeled and julienned
2 tbsp rice wine vinegar
1 tbsp extra virgin olive oil
1 tbsp fresh thyme leaves, minced
1/8 tsp coarse kosher salt
Fresh pepper to taste

Place all ingredients in a medium bowl. Stir well with a large spoon and serve. (Does it get any easier??)