2 lb. small zucchini, thinly sliced
1 lb. lemon cucumber, cut into
1/2-inch cubes or 1 large English cucumber, thinly sliced
2 large sweet onions, cut into thin rings
Two 2 1/4-oz. cans sliced, pitted black olives or 1 cup grape tomatoes
1/2 cup loosely packed fresh Italian parsley leaves
3/4 cup extra-virgin olive oil
1/2 cup cider vinegar
1/4 cup balsamic vinegar
2 tsp. Dijon-style mustard
1 tsp. salt
1 tsp. bottled hot pepper sauce
2 cloves garlic, minced
1/4 tsp. ground black pepper
In a very large bowl, combine zucchini, cucumber, onion, olives, and parsley.
For dressing, whisk together oil, vinegars, mustard, salt, bottled hot pepper sauce, garlic, and pepper.
Add to zucchini mixture; toss to coat.
Season cucumber salad with additional salt and pepper.
If desired, cover and chill up to 24 hours.
Makes 10 servings.