Quick Cucumber Salad

Cucumbers are one of those summer crops that can quickly overtake your fridge, which helps me understand why someone came up with the pickling option. Today, I found a simple way to enjoy cucumbers as a side dish (i.e. use up several at once!), leave the oven in the "OFF" position, and give thanks for cucumber's ability to keep me cool.

Ingredients
2-3 small to medium size cucumbers, washed and quarter chopped* (remove skin if you'd like)
1/2 small red onion, chopped
Fresh parsley leaves, chopped
Rice wine vinegar
Extra Virgin Olive Oil
Sea Salt and freshly ground black pepper to taste

*I removed skin from some, cut in half, placed flat side down, and cut in half again. Then chopped into smaller pieces.

Directions

1. Combine cucumbers, onion, and parsley leaves.
2. Drizzle vinegar, olive oil, salt, and pepper and toss to coat. Taste and adjust seasonings.
3. Cool off and enjoy!