Carol’S Cucumber Salad

• 3 whole Cucumbers, Peeeled (I Leave A Few Stripes Of Skin On) And Sliced Thin
• 3 Tablespoons Table Salt
• 1/2 pints Cherry Tomatoes, Quartered
• 4 stalks Green Onions, Sliced Thin
• 2 Tablespoons Lemon Juice
• 3 sprigs Fresh Dill, Minced
• 1 Tablespoon Black Pepper

1. Place your cucumber slices in a colander in the sink. Coat them with a generous amount of salt. Let them sit for 30 minutes.
2. While the cucumbers are being transformed by the salt, go ahead and get the tomatoes and green onions ready to go and put them in your salad container. Heck, go ahead and get the lemon juice and dill prepped too. You have time, if a tornado isn't looming too close by.
3. Once your 30 minutes is up, rinse your cucumbers off very thoroughly for about 5 minutes. You don't want any salt left on the cucumbers themselves, they'll already taste like it.
4. Take your cold-rinsed cucumbers and add them to the tomatoes and onions. Add the lemon juice, dill and pepper. Stir it up. You have 2 choices: Be bad and scarf it down now, or be good and let it chill in the fridge for a while. It's tasty either way, but even more so when the flavors have had a chance to mingle.

cucumbers, salt, pints, stalks green onions, lemon juice, dill, black pepper

Taken from tastykitchen.com/recipes/salads/carole28099s-cucumber-salad/ (may not work)