There is nothing like a refreshing cucumber salad, such as this “fresh pickle,” at the height of cucumber season. I like to finely shred the basil (if using) by stacking the leaves on top of each other, rolling them up like a cigar, and slicing them paper-thin.

Serves 10

• 6 large organic or Island (waxless) cucumbers, cut lengthwise, seeds scraped out with a spoon, and sliced thinly
• 1 red onion, halved and sliced paper-thin
• 4 tablespoons chopped Thai basil or basil or dill
• 1 cup seasoned rice vinegar (or add 1/4 cup sugar to 1 cup apple cider vinegar)
• Salt and pepper to taste

1. Combine all ingredients in a bowl, toss to coat. Serve immediately, or make up to 4 hours ahead and chill, covered.

This recipe was originally published with the article, Beach Party Paella.