It has been entirely too hot lately. Hot enough that I haven’t wanted to spend much, if any, time in the kitchen. Mostly I just want to sip on cold drinks and laze around in the AC.

BUT… a girl needs to eat. And she should be eating more vegetables. (Looks around guiltily.) So, today, this is what I’ve been noshing on. It isn’t really a recipe so much as something you assemble. Kühne Salata Seasoned Vinegar + Knorr Salatkrönung Dill Krater Salad Dressing Mix + Cucumbers = My Most Favorite Cucumber Salad Ever. That’s pretty much it. Slice the cakes, salt them and let them sit to let go of some of their water content. Rinse. Then dress them with a few glug-glugs of the vinegar and the salad dressing mix to taste. Let them sit in the fridge for a few hours and you’re good to go! You’ve got a light, refreshing salad with plenty of dill and tang. You could also throw in some thinly sliced red onion, if that’s your bag.

I get the vinegar and dressing mix from Au Marché in Lawrence, KS. If that’s not in your neighborhood, I’ve seen both at various specialty shops that carry German goodies. I’m pretty sure I’ve seen them at Werner’s in Mission, KS, as well as on Amazon. (Though keeping your purchases with small businesses is a good thing!)

Ingredients for Cucumber Salad

Cucumber Salad

Cucumber Salad