Here are three variations on the classic vinegar, red onion and cucumber salad:  for each, simply combine all ingredients and let sit in the refrigerator for as long as you can.  If you eat them right away, they will still be good, but a few hours to overnight in the refrigerator will make them that much better.

Fennel and Dill Cucumber Salad

4 cups sliced cucumber

1/4 cup chopped fresh dill

2 teaspoons crushed fennel seeds (if you don’t have a mortar and pestle, a rolling pin works just fine to crush the seeds)

1/4 cup Rice Vinegar

1/2 cup water

Red Wine Vinegar and Mint Cucumber Salad

4 cups sliced cucumbers

2 cups small Roma tomatoes, quartered

1 cup thinly sliced onion

1/2 cup red wine vinegar

1 teaspoon crushed dried mint

pinch of salt and pepper to taste

Sesame Cucumber Salad

4 cups sliced cucumbers

1 Tablespoon and 1 teaspoon sesame oil

1/4 cup rice vinegar

1 Tablespoon sesame seeds