Sweet and Sour Cucumber Salad

By Chef John Coletta of Quartino restaurant in Chicago, published in a local paper. I cannot wait for my cucumbers to come in!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb cucumber, not peeled
• 2  ounces white wine vinegar
• 2  ounces white wine
• 1  tablespoon honey
• 1  teaspoon  thinly sliced red finger pepper
• 1  tablespoon  finely shredded fresh basil
•  salt, to taste
•  ground black pepper, to taste

Directions

1. Cut off the ends of the cucumbers and quarter them lengthwise, then slice into 1/8 in thick slices. Place in glass or stainless steel bowl.
2. Whisk together remaining ingredients, except salt and pepper, and pour over cucumbers.
3. Season with salt and pepper, then toss to evenly mix.