Cucumber are a summer favorite: crisp, cool and crunchy.  Enjoy them simply: sliced and chilled, or add to Greek salads, Gazpacho, or Cucumber Raita.  Here's a delightful recipe for a cool cucumber salad. 

About Cucumbers:

• Cucumbers have a very high water content, so they should be used as soon as possible, rather than storing them in the frig. 
• When buying cucumbers, choose those which are smallish and dark green.  Avoid those with soft spots or yellow skins.
• Garden fresh cucumbers don't need to be peeled.  Store bought cucumbers are sometimes coated with an edible wax to keep them fresh longer.
• If the cucumbers are fresh and young, it is not necessary to remove the seeds for this recipe.

Adopted from The New Basics Cook Book by Rosso and Lukins

2 cucumbers
1/2 tsp. coarse salt
1 cup plain lowfat yogurt
1 Tbs extra virgin olive oil
2 tsp. white wine vinegar
salt and fresh ground pepper to taste
2 Tbs chopped fresh mint leaves
Mint sprigs for garnish

Peel the cucumbers, cut them in half lengthwise and remove the seeds.  Slice the halves into crescents.  Lay them on a towel, sprinkle with coarse salt, and refrigerate, uncovered for an hour.

Remove the cucumbers from the refrigerator and pat dry.

Combine the yogurt, oil, vinegar, salt, pepper and mint in a small bowl.  Blend thoroughly, and toss with the cucumbers.  Decorate with mint sprigs and serve immediately.  6 portions.