Summer Salad

• 3 cucumbers (about 2 1/2 pounds), peeled, seeded and sliced thin (about 5 1/2 cups)
• 2 onions (12 ounces), peeled and sliced thin (2 1/2 cups)
• 1/2 cup shredded dill
• 1/2 cup shredded mint
• 1 1/2 teaspoons salt
• 1/4 cup cider vinegar
• 1 tablespoon canola oil
• 1 tablespoon sugar
• 1/2 to 1 tablespoon Tabasco sauce, to taste

1. Combine all the ingredients in a bowl.
2. Mix well, and refrigerate for at least 30 minutes, but ideally 2 to 3 hours (to a maximum of 8 hours).
3. Serve with crunchy bread.

cucumbers, onions, dill, mint, salt, cider vinegar, canola oil, sugar, tabasco sauce

Taken from cooking.nytimes.com/recipes/3089 (may not work)