Sounds delish!! I like to make tabbouleh salad (without the tabbouleh) with 'em. Yum.

I feed the extra cucumbers to the deer herd. The pickling cucumber plants died in August, but the Armenian cucumber plants have contained to produce sporadically (too dry here for them to produce heavily) and I harvest those once they are a good size and feed them to the deer. We have a very happy herd of deer---at least on the days when I have squash or cukes to feed them.

I add cucumbers to my salsa too, along with a bell pepper and fresh onion, garlic and chopped cilantro. I don't usually add sour cream when I make it, but do plop some into a bowl sometimes, stir in the salsa, and eat it as a dip with chips. My favorite summertime salad.

I also like taboli. I got the wheat in MO but the brand is Bishop Brothers Bristow, OK. I just rinse some wheat in a strainer and put it in a plastic container. Then I drizzle on some olive oil and lemon juice salt and pepper to my taste. I chop onion, tomato, cucumber and whatever and squeeze a garlic clove or two for more flavor. This sits a while in the refrigerator and the moisture from the tomato goes into the wheat which acts as a filler. This batch has some cheese in it. Last time I had some precooked bacon that I added. I think it is good and I am eating it right now at the computer with a dog sleeping at my feet. If it were chicken I would have to share.

Helen, I like to let it sit in the frig and meld the flavors, too. Always has a nice punch the next day.