Dill Cucumber Salad With Shaved Machego

• 4 Cucumbers
• 1 cup Fresh Dill Chopped Loosely
• 4 tablespoons Extra Virgin Olive Oil
• 1/2 Squeezed Lemom
• 1 teaspoon Fresh ground sea salt
• 1 teaspoon Fresh ground pepper
• 1/4 pound Manchego, shaven slices

1. Peel the cucumbers and then slice each of them once lengthwise. Then you can line them all up on a large cutting board and cut them horizontally so that you get little halves. I like to keep them slightly thick - just seems to make them better when you crunch into them. But, you can slice them however you prefer.
2. Combine the cucumbers and all the other ingredients in a large mixing bowl and toss.
3. Refrigerate for, at least, one hour.
4. Top with Manchego slices. Serve!
5. This is an excellent accompaniment for cold Salmon dishes. I usually serve it with Salmon and a cold couscous salad for an appealing Summer luncheon.
6. You must use fresh dill for this - dried simply wont work. Chop up the dill loosely, leaving it in big chunks and it will taste really, really good!

cucumbers, olive oil, lemom, fresh ground sea salt, fresh ground pepper, manchego

Taken from food52.com/recipes/4894-dill-cucumber-salad-with-shaved-machego (may not work)