I have always thought of cucumbers as a vegetable, but they are actually a fruit and part of the gourd family with edible seeds. Cucumbers are typically used in salads and as we all know, for making pickles. While they are available all year round, their peak season is May to August. Of course, they are on sale and while you can get regular cucumbers for a bargain price, I want to discuss English or Hothouse cucumbers as those are on sale during the summer too. Because of their thin skin, they don’t require peeling. No seeding is needed and in my book, this delicious refreshing item is low maintenance. Slice or chop them up and you are ready to go. When purchasing, look for smooth, bright colored skins avoiding those with soft or shriveled spots. Typically, English cucumbers are shrink wrapped. I like to unwrap them if I am not going to use them right away and store them in the salad bin of my fridge, they last about 5-7 days. This salad recipe is one of my favorites, quick, easy and delicious.

3  cups English cucumber chunks
1/4  cup of your favorite Italian salad dressing
1  teaspoon dried dill or 1 tablespoon of  freshly chopped
salt and pepper to taste

Cut the tips off of the cucumber, slice in half lengthwise and then slice in again into quartered strips. Cut strips into 1/2 inch chunks. Place in mixing bowl; add Italian dressing, dried dill and salt and pepper. Toss to stir and serve. Makes about 4 Servings. Enjoy!