cucumber salad with sesame and rice vinegar

It is an error that needs correcting that in the near-20 years of plugging recipes into this url, only a few truly star cucumbers — and highly unrepresentative too, given that we are probably eating some format of cucumbers at half the nights of the week with dinner, and snacking on them throughout all of the other days. Crunchy, cold, hydrating, inexpensive, and taking well to any region of ingredients you wish to apply, I don’t need to sell you on their appeal, especially as we slog through our nth heat wave of the summer. I suspect that the lack of cucumber representation in the archives has more to do with the fact that little about cucumber salads brings out my inner obsessive recipe finetuner; usually I’m just throwing it together. But for you, for us, and because this is actually the cucumber salad I make the most often on weeknights, I’ve pulled out the measuring spoons. Origin-wise, this is closest to a Japanese salad known as sunomono, which translates to “vinegared things.” Cucumbers are the most common, but it refers to any raw vegetable or seafood marinated in a sweet, tangy rice vinegar dressing. I skip the sugar, keep my cucumbers chunkier than seems common, and salt...