Cucumber Salad

With this super humid weather we've been having, I needed something fast, crisp and cold to serve along side hamburgers we had the other night.  Light, refreshing and super simple.  It almost seems silly to blog about something so easy but it's one of those side dishes I often forget about because it is so easy.  My husband and I love this salad and surprisingly, so did my wee ones.  Wasn't sure if they'd like the vinegar but they did and they gobbled it.
It's another hot sunny day in beautiful Muskoka and we're heading to the lake to spend the day on the dock.  I imagine we'll BBQ later and I may just have to make this again.
The addition of finely sliced red or sweet onions is always nice but my kids aren't fans of raw onion so I left it out.  I also like the salad to sit for an hour or two and toss the cucumbers to make sure the dressing is coating everything.  You will wind up with a lot more liquid then when you started.  Drain it or leave it.  I prefer to leave it in case anyone wants a little extra drizzled on theirs.  The addition of the water dilutes the vinegar for those that don't like to much tang.

Cucumber Salad

Serves 4

1 English Cucumber, slice as thin as possible
4 tbsp vinegar (I used white wine vinegar but white is fine)
1 tbsp sugar
1/2 tsp salt or to taste
1/2 tsp dried dill or tbsp fresh, chopped
1 tbsp water (optional)

Mix together the vinegar, sugar, salt and water if using until the sugar is dissolved.  Pour over the cucumbers and add the dill.  Let sit at least an hour stirring once or twice to coat the cucumbers.  Drain or serve with the juices.