- Thinly slice the cucumbers.
- Finely chop the mint, add to cucmbers.
- In a small bowl, whisk together the lemon juice, lemon zest and olive oil, season to taste.
- Right before serving, add the dressing to the cucumbers and serve immediately.
This salad is best eaten right after being made and doesn’t store
very well. It’s also best when the vegetables have previously been