Now that school is back in session, it's challenging to return to the usual state of structure and restraint. But it's very necessary, both for the belly and the budget.
We're still getting tons of cucumbers in our farmshare, so here's a nice way to use them. Fresh and flavorful, this tangy salad goes well with grilled meats and various end-of-summer pastas like this one.
Dill Cucumber Salad 
I used to salt the cucumbers ahead of time to extract some of the water, but now I don't bother. The liquid they give off tempers the bite of the vinegar.
2 large cucumbers
1/2 onion
1/4 cup rice vinegar
1 tablespoon chopped fresh dill
1 tablespoon toasted sesame seeds (optional)
Pinch of red pepper flakes
Kosher salt and pepper to taste
Slice the cucumbers very, very thinly. You can use a mandoline, but if you don't own one, cut them as thin as you can with a sharp knife. Slice the onion thinly, too, and put the vegetables in a medium bowl. Sprinkle generously with salt. Add the rice vinegar, chopped dill, sesame seeds (if using), a pinch of red pepper flakes, and ground black pepper to taste. Toss well and refrigerate until ready to serve, stirring occasionally.
Local Ingredients:
Cucumbers, onion, dill: Waltham Fields Community Farm, Waltham, MA
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