Oil and Vinegar Cucumber Salad

This recipe, or some variation thereof, is a personal preference as a savory, cold and crunchy summer side dish. It's from Extending the Table, A World Community Cookbook, by Joetta Handrich Schlabach, published in 1991 by Herald Press.

This recipe comes from Indonesia (interestingly, it's originally from another cookbook actually ~ reprinted with permission in mine!), but, if you ask me, there seem to be as many cultural variations on this theme as there are cultures who eat cucumbers!

Mix together:

2 small cucumbers, cubed
1/2 medium onion, sliced (red onions are pretty)
1/2 cup white vinegar
1 tablespoon oil
1 1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder (I leave this out)
1/2 tablespoon sugar
slices of hot chili pepper to taste (optional ~ I have never added this)

Marinate at least 30 minutes. Chill and serve.

Adding fresh dill, to taste, is a wonderful seasonal touch.