This is the plainest recipe on the site and the one most likely to get eaten standing at the counter. Four ingredients, no cooking, no cleverness. Its entire quality depends on how evenly you cut the cucumber, which is exactly why it belongs here.

A cucumber is mostly water, so everything you add either sits on the surface or slides off. Basil Extra Virgin Olive Oil clings the way a plain oil does not, and Red Onion Vinegar gives you onion flavor without raw onion crunching around the bowl. Salt goes on last, right before serving, because salt pulls water out and turns a crisp salad into a puddle in about ten minutes.

Cut the coins thin and identical, and each one carries the same amount of oil, vinegar, and salt. Cut them at random thicknesses and you get a bowl where some bites are bland and some are sharp. That is the whole lesson, and it applies to every vegetable you will ever slice.