A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.
The quality of the mustard I think is more important than I give it credit for. It reminds me a lot of this Whole Food's Recipe. My mandoline slicer makes both of these recipes significantly easier.
Both of these salads are great as left overs the next day.
Also, for those raw foodists out there, I used Bragg's Apple Cider Vinegar and Himalayan Sea Salt. Of course, the mustard makes it not raw; I'm not really sure how to work around that.
To find the full list of summer salad's, check out the New York Times post here