I make this salad all year round. Take some English cucumbers, slice them up with a mandolin, or a spiralizer, or even (!) a knife. Salt them to release their moisture. Sometimes I'll cut into matchsticks. Or sometimes, I'll add soy sauce, sesame oil, ginger and garlic. Other times, yogurt.
But for summer, I'm of the opinion less is more. Just the extra crunch and water of fennel. A touch of dill. And few grinds of pepper. This is great as a condiment (on your burger, say), or just on its own. So easy and good.
RECIPE: Mandolin one long English cucumber and one bulb of fennel. Salt liberally with 1 1/2 tablespoons of table salt. Let sit for 15 minutes, then squeeze out all water. Dress with 3 tablespoons of white vinegar, 1 1/2 teaspoons of olive oil, and dill. Season with salt and pepper to taste. Serves 2-3.