I usually keep the skins on because of the nutritive value, but for this recipe we are cutting them off for a more homogenous presentation and texture. In this case, you can get away with using conventional hot house cucumbers. Anytime I use a fruit or vegetable for a recipe with the skin on, then I go for the organic version.
It's summertime in Vancouver. I popped into a market just down the street and they had long English cucumbers on sale for .88 cents a piece. Time to play with cucumbers in the kitchen! Many of my dinners are Middle Eastern and Medittereanean leaning so a cucumber salad is a welcomed guest at our table. This recipe combines both fresh and dried herbs.
Serves 6-8 (makes about ... cups)
2 medium English cucumbers, skins removed and cut into 1/2 inch cubes
1 teaspoon dried Italian herbs
3 sprigs curly parsley, stems discarded and chopped finely
1 sprig fresh mint, stems discarded and sliced thinly
2 tablespoons Udo's Oil
1 tablespoon cold-pressed olive oil
fresh juice of one lemon (or substitute with red wine or apple cider vinegar)
1/2 teaspoon of salt and freshly ground pepper to taste.