This refreshing server can be added to your mezze platter with easy and beauty.
Chop 2 cucumber with the skin into thin slices.
For the dressing, whisk 2 tbls of extra virgin olive oil, 2 tbs of Rice wine vinegar or Red wine vinegar, 1 tsp of brown sugar, red chilli flakes and the dill leaves ( washed and chopped fine).
Soak the cucumber in the dressing overnight for the pickled flavour, sever cold with a dip of your choice.
Indian Born Confused Gourmet 