Wash under cold running water. Peel if desired — English cucumbers can stay unpeeled; waxed conventional cucumbers are better peeled. Slice into rounds 1/8 to 1/16 inch thick. To reduce wateriness, quarter lengthwise and cut out the seed strip, or toss slices with 1/2 to 1 tsp kosher salt per pound, drain in a Colander for 15 to 30 minutes, then pat dry. Salt before adding to dips, salads, or any dish where extra liquid is unwanted.

Active time: 2 to 5 minutes. Optional salting or marinating adds passive time. 1. SLICE: Cut washed cucumber into even rounds, 1/8 to 1/16 inch thick. Uniform thickness keeps texture consistent. 2. OPTIONAL SALT FOR CRUNCH: Toss slices with 1/2 to 1 tsp kosher salt per pound in a Colander. Let sit 15 to 30 minutes over a Mixing Bowl. Blot dry with paper towels or spin in a Salad Spinner. No rinsing needed. 3. OPTIONAL REMOVE SEEDS: Skip salting? Quarter lengthwise and run your Knife along the seed strip before slicing to reduce moisture. 4. DRESS OR SERVE: Eat immediately as a snack or toss with dressing. Classic combo: white vinegar, a touch of sugar, fresh dill. Toss well to coat. 5. OPTIONAL MARINATE: Cover and refrigerate at least 15 minutes, or up to overnight for deeper flavor. Expect softening and extra liquid release over time.

Prepare the vegetables: halve the 1 cup cherry tomatoes halved, slice the 1 English cucumber thinly sliced into half-moons into thin half-moons, and very thinly slice the 0.25 red onion very thinly sliced. If you find raw 0.25 red onion very thinly sliced too sharp, soak the slices in cold water for 5 minutes, then drain and pat dry — this mellows the bite significantly.

In a small Mixing Bowl or Quart Jar, combine the 3 tbsp extra-virgin olive oil, 1 ½ tbsp fresh lemon juice from about 1 lemon, 1 tsp Dijon mustard, ½ tsp honey, grated 1 clove garlic finely grated or minced, ¼ tsp kosher salt plus more, and ⅛ tsp black pepper freshly ground. Whisk vigorously (or seal the Quart Jar and shake) until the dressing is fully emulsified and slightly thickened — about 30 seconds.

Wash under cold running water. Peel if desired — English cucumbers can stay unpeeled; waxed conventional cucumbers are better peeled. Slice into rounds 1/8 to 1/16 inch thick. To reduce wateriness, quarter lengthwise and cut out the seed strip, or toss slices with 1/2 to 1 tsp kosher salt per pound, drain in a Colander for 15 to 30 minutes, then pat dry. Salt before adding to dips, salads, or any dish where extra liquid is unwanted. Active time: 2 to 5 minutes. Optional salting or marinating adds passive time. 1. SLICE: Cut washed cucumber into even rounds, 1/8 to 1/16 inch thick. Uniform thickness keeps texture consistent. 2. OPTIONAL SALT FOR CRUNCH: Toss slices with 1/2 to 1 tsp kosher salt per pound in a colander. Let sit 15 to 30 minutes over a Mixing Bowl. Blot dry with paper towels or spin in a Salad Spinner. No rinsing needed. 3. OPTIONAL REMOVE SEEDS: Skip salting? Quarter lengthwise and run your Knife along the seed strip before slicing to reduce moisture. 4. DRESS OR SERVE: Eat immediately as a snack or toss with dressing. Classic combo: white vinegar, a touch of sugar, fresh dill. Toss well to coat. 5. OPTIONAL MARINATE: Cover and refrigerate at least 15 minutes, or up to overnight for deeper flavor. Expect softening and extra liquid release over time.

Wash under cold running water. Peel if desired — English cucumbers can stay unpeeled; waxed conventional cucumbers are better peeled. Slice into rounds 1/8 to 1/16 inch thick. To reduce wateriness, quarter lengthwise and cut out the seed strip, or toss slices with 1/2 to 1 tsp kosher salt per pound, drain in a Colander for 15 to 30 minutes, then pat dry. Salt before adding to dips, salads, or any dish where extra liquid is unwanted. Active time: 2 to 5 minutes. Optional salting or marinating adds passive time. 1. SLICE: Cut washed cucumber into even rounds, 1/8 to 1/16 inch thick. Uniform thickness keeps texture consistent. 2. OPTIONAL SALT FOR CRUNCH: Toss slices with 1/2 to 1 tsp kosher salt per pound in a colander. Let sit 15 to 30 minutes over a Mixing Bowl. Blot dry with paper towels or spin in a Salad Spinner. No rinsing needed. 3. OPTIONAL REMOVE SEEDS: Skip salting? Quarter lengthwise and run your Knife along the seed strip before slicing to reduce moisture. 4. DRESS OR SERVE: Eat immediately as a snack or toss with dressing. Classic combo: white vinegar, a touch of sugar, fresh dill. Toss well to coat. 5. OPTIONAL MARINATE: Cover and refrigerate at least 15 minutes, or up to overnight for deeper flavor. Expect softening and extra liquid release over time.