1-2 large cucumbers, peeled, quartered lengthwise, then sliced crosswise
1-2 Tbsp chopped fresh dill, basil, or Thai basil
2-3 Tbsp seasoned rice vinegar
Salt and pepper to taste
Chop the basil, chiffonade it by stacking the leaves on top of each other,
rolling them up like a cigar, and taking thin slices from one end to the other.
Combine all ingredients in a bowl, toss to coat. Serve immediately,
or make ahead (up to a couple of hours) and chill.