From Karen Danielson:
"Here's a recipe from my cookbook to pique some interest for summer eating.
The recipe is dedicated to my friend Amy. This salad has been around for
as long as I can remember. My Mother served it and she learned how to
make it from her Mother. This is just my version, which my friend, Amy,
happens to like. It is a delicious salad. Serve well-chilled on
a warm summer's night, with hamburgers hot off the grill and steaming ears of
freshly picked sweet corn.
2 large cucumbers, peeled and sliced
Peel and slice cucumbers into a bowl. Sprinkle with the teaspoon of salt, mix together well and then transfer cucumbers to a wire mesh strainer and suspend strainer over the bowl. The salt will draw the water out of the cucumbers so your salad will not end up like cucumber "soup". Remember, where salt goes, water follows! Allow salted cucumbers to drain in wire mesh strainer for about 30 minutes, then rinse with water and drain thoroughly. Return cucumbers to bowl and add remaining ingredients. After tasting, add more salt if necessary. Serve well chilled!