ISRAELI CUCUMBER SALAD

     6 cucumbers                 ½ tsp salt
     2 tbsp lemon juice          1 tbsp dry mint
     1 tsp oil                   black olives

Peel the cucumbers and cut into thin rounds. Shake together a dressing of the lemon juice, oil, and salt, and then mix the dressing into the cucumbers. Sprinkle with mint leaves and garnish with olives to taste.

Adapted from “At the Table of Israel” (1973). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!