My cooking club theme this month was fresh herbs, and I made this cucumber dill salad. It is a very simple dish, and a nice change from traditional salads. The taste of the dill was fairly subtle, so I may add a bit more next time. I did not salt the cucumbers since the recipe reviews recommended skipping that step.
The rest of the meal featured Simon and Garfunkel chicken (with parsley, sage, rosemary, and thyme, get it?), rosemary potatoes, pesto pasta salad, fresh salsa with cilantro, and a beautiful mint-infused cream tart with fresh berries. Now that summer is here and fresh herbs are bountiful, this theme was a great way to celebrate. More recipes which use fresh herbs are coming this week!