The summer heat is fierce. I cooked a lot of tandoori chicken this morning, so we can eat it cold for the next day or two. Very handy. Today I did a cucumber salad to go with the chicken.
I peel and finely slice 4 cucumbers. I put them in a colander with salt and cover them with a plate with some weights on it. After a few hours I squeeze as much water out of them as possible. I dress the vegetable with vinegar, extra-virgin olive oil, salt and pepper.
I sometimes dress the cucumber as my mother would have: a little chopped onion, vinegar, mayo, salt and pepper, and olive oil. Other times, I mix the cucumber with yogurt, Greek-style.