Red wine vinegar and olive oil, salt, fresh basil leaves and oregano.
Since when does real butter come in tubs? Margarine will never be found in MY fridge!
I have to admit, future MIL had a really nice tub of Land o Lakes “butter” made with canola oil not long ago. I had a sliver of it and it was damn tasty. Wasn’t butter - but it also filled my arteries a little less 
ETA: That said, I could only put two pickles in them at a time, in all likelihood.
FYI, Bittman has what looks like an amazingly good cucumber-scallop salad in the NYTimes today. Check it out here.
<sigh> I wish I could get good scallops locally. I fly them in occasionally, but it’s not worth it to just get a few for stuff like this.
I wish everyone would hold off talking about tomatoes for another 5-6 weeks. We don’t usually get fresh home grown tomatoes until the 4th of July.
That looks good, I’m bookmarking it. Won’t have it for awhile though; I’ve had crabcakes and scallops a lot lately. I’m in need of a good steak tonight.
Oh, also: I threw in some baby carrots in my 2nd batch. They turned the tiniest shade of light brown, but were very tasty the day after. The cukes and tomatoes were different but not “better”.
ETA: notfrommensa, don’t you have any in the store? The stores around here have some really nice stem tomatoes before the farmer’s market does.