Cucumber and Poppy Seed Salad

It is high cucumber season these days at our house, where we harvest twice a day and there is no letting up in the volume.
Here is an Ottolenghi recipe to address the crisis.

6 small cucumbers (about 1 lb)
- 2 mild red chilies, thinly sliced
- 3 tbsp coarsely chopped cilantro
- 4 tbsp white-wine vinegar or rice vinegar
- 1/2 cup sunflower oil
- 2 tbsp poppy seeds
- 2 tbsp superfine sugar
- salt and freshly ground black pepper

Chop off and discard the ends of the cucumbers. Slice the cucumbers at an angle, so you end up with pieces 3⁄8 inch thick and 1 1/4 to 1 1/2 inches long.
Mix together all the ingredients in a large bowl. Use your hands to massage the flavors gently into the cucumbers. Taste and adjust the amount of sugar and salt according to the quality of the cucumbers. The salad should be sharp and sweet, almost like a pickle.
If not serving immediately, you might need to drain some liquid off later. Adjust the seasoning again afterward.