Andalusian Cucumber & Mint Salad
2 English cucumbers
1/4 cup Pedro Ximenez Sherry Vinegar
2 Tbs. Family Reserve extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint
1tsp. Murray River Salt
Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut them into thick slices.
In a medium bowl, toss the cucumbers, vinegar, olive oil, salt, pepper, and mint before serving; taste and adjust seasoning, if necessary. Serve cold.