It started with a visit from a fellow food blogger. And ended up as a side dish. No wait. That doesn't sound right. Because it's more than just a side dish. And the food blogger? Well. She's more than just a food blogger. She's Alanna! And a certain individual got to make her dinner. Talk about nerve wracking. Cooking for a second-generation food columnist? It's enough to give anyone schpilkis! And I'm no exception. I was afraid I'd burn the quinoa. Or ruin the ribeye. But dinner went off without a hitch. Even with two glasses of wine and a pre-repast stroll to watch the sun set over Abiquiu. I think we talked for five hours. And the cucumber salad? I made it based on Alanna's simple instructions via cell phone (and via the no-fuss wit and wisdom of Old Liz) and it was such a lip-smacking tasty little number, I ate it for breakfast the next day. Now that's a good recipe.

For the salad: 1 large cucumber, peeled and cut into chunks 2-3 smaller cucumbers, peeled leaving stripes of skin, sliced into coins 1/3 to 1/2 of a medium red onion, diced fine, to taste 1 large ripe heirloom tomato- mine was yellow and ruby pink gorgeous, seeded and diced For the dressing: 1/4 cup champagne or white wine vinegar 1 tablespoon balsamic vinegar 1 tablespoon good tasting olive oil 2 teaspoons raw organic agave nectar, or more to taste A tiny pinch of sea salt, or to taste (you can always add more- don't add too much) Fresh ground pepper, to taste

In a large non-reactive bowl combine the cut and sliced cucumbers with the diced onion and tomato.

Whisk your dressing ingredients in a glass measuring cup until frothy and pour all over the cuke salad. Gently toss to coat. Cover and chill at least an hour before serving.

Serves 6.

The flavors mingle and intensify overnight, so if you love a fresh "pickled" flavor make this recipe the night before you wish to serve it; tossing it a couple of times as it chills to distribute the dressing.