With summer cucumbers in abundance, this is one of our favorite salads for highlighting the variety.
|1||sprig dill, finely chopped|
|–||salt and black pepper to taste|
|1/4 cup||Temecula Olive Oil Golden Balsamic Vinegar|
First, peel your cucumbers (composting peels), slice evenly, and place in a bowl. We like to cut each varietal slightly different to show their unique shapes. Once peeled and chopped, place in a bowl.
Next, pick your dill, chop and add to the bowl. Cut the tips off your scallions, slice thinly, add to the bowl. Next, add salt and pepper, drizzle with golden balsamic, stir to combine.
Chill for at least an hour before serving. Check seasoning and adjust as needed before serving.