You know you’ve just come through a perfect summer weekend when it’s Thursday and your still relaxed.  Even bumpy-flighted business travel, cranky bean counters and a moderate earthquake can’t get you agitated (although, I have to admit, being on the 13th floor of an office tower like I was when the building starts to shake is a little disconcerting while it’s happening). A warm weekend at the lake is the perfect tonic for a work-weary soul (and, if you do happen to have the perfect tonic, you can mix it with a little gin, but I digress).

Planning ahead in the kitchen means more precious  hammock time in the afternoon. A few good steaks or some homemade burger patties in the fridge go nicely with this crisp, tangy  summer salad, which you can make in the morning before things heat up or the gin kicks in.

Cold cucumber salad

3/4 cups white vinegar

1/2 cup sugar

1/3 cup water

3 large cucumbers, peeled and thinly sliced

1 small red onion, sliced thinly

2 tomatoes, sliced

1/4 cup chopped fresh basil or parsley

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

In a pan over medium heat bring vinegar, water, salt and pepper to a boil and continue until all the sugar is dissolved. Pour over sliced vegetables, cover and keep in the fridge for a at least 2-3 hours. Enjoy.