Moving into a condo meant we now have air conditioning and a CSA instead of a garden, but we still look for cool foods in the summer and I still keep oven use to a minimum. This Cucumber Salad recipe from Slenderella is a great side dish or can be made into a meal with tomatoes and fresh bread. It lasted a couple days in the refrigerator, but it did start to get a little watery.
You can see from the picture that the cucumbers I used aren't standard green cucumbers. They are yellow with pale green insides and lots of seeds, though I don't know the variety. They are a little sweeter than regular cucumbers and, since they were from Clagett Farm, they are organic and didn't require peeling because they had no wax on the outside.
Adapted from "Slenderella"
4 cucumbers, sliced thin (peel if coated in wax)
3 Tbs cider vinegar
2 Tbs sour cream
1/2 tsp salt
1 Tbs chopped dill
Soak cucumber in ice water for 30 minutes, and drain well. Mix together the vinegar, sour cream, yogurt, salt, and dill. Mix with the cucumbers and chill.