Thai Cucumber Salad

So the cucumbers have starting coming in - with a vengeance. And when you've just picked half a dozen (or more!) at once, there's nothing like cucumber salad to use them up. There are many possible variations and flavor profiles - this is just one. (Feel free to add tomatoes if desired.)

4 cups diced cucumbers (peeled if desired)
1/4 cup finely chopped red onion (or other sweet onion)
1/4 cup finely chopped Thai basil
1 Tbsp sesame oil
1 Tbsp rice vinegar
Salt to taste
Sesame seeds (optional)

Toss all ingredients except sesame seeds in a bowl until thoroughly coated. Refrigerate if not serving right away. Sprinkle lightly with sesame seeds (if using) before serving.

Serves about 4.

Variations: substitute mint or cilantro for some or all of the Thai basil.