Mint Cucumber Salad

This has been the summer of endless cucumbers, where we could almost just turn around and the cucumber would go from too small for pickling to almost too big to eat--but not bitter, that was the one saving grace. So we had cucumber salad 3-4 times a week the whole time. This is a new one for me, so easy and very refreshing. 2 deseeded cucumbers 1 teaspoon salt 1/4 cup chopped red onions 2 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 2 tablespoons vegetable oil 2 1/2 teaspoons sugar 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh mint Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry. Meanwhile, soak the red onions in a small bowl of ice water for at least 10 minutes, then drain in a fine mesh strainer. In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.