guerken salat - aka cucumber salad.
one of my favs for a light crunchy side.
mandoline thin slice peeled cukes; lightly salt; drain in colandar, fridge over night
thin thin slice onion (I like mine with a bit of raw bite)
if you're going to make/serve immediately you can skip the overnight draining; but if made ahead, do not skip because the 'un-dewatered' cuke slices go soggy limp.
I highly recommend making ahead to allow good marinade time . . .
it's a neat trick for off season because you can pretty much always get some decent cukes and onion.
you'll find two major variations - cukes & onions in vinaigrette only, alternately vinaigrette plus sour cream.
I'm not a fan of the sour cream route.
as a added attraction - it's a vinaigrette - you can slant it in a thousand different ways to suit.
the acid portion also works well to "cut" the fat/oil taste of other dishes - roasted chicken doesn't have a lot of 'free flowing fat' - but does have some.
done it with leeks vs onion
dill is traditional - but lots fresh lemon juice&fresh basil leaves make a good Med. twist
the vinegar - more/less acid, malted, balsamic
the oil - triple check extra virgin for taste - if not 'neutral' EVOO can overpower via the sponge absorption of cuke slices.
the list goes on and on.