This will make a lovely and light side dish to many of my meals this Summer.
It's quick and easy and you could double it if you needed to take a little something to a picnic.
You shouldn't have many leftovers since it makes a relatively small amount. But, if you do it is great the next day to toss with a bowl of lettuce for a nice salad.
Cucumber and Tomato Salad
Adapted from Paula Deen
Yields 4 servings
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 tsp. sugar
3 cucumbers (about 2 pounds)
1 - 10 ounce container grape tomatoes
1/2 medium white onion
2 Tbsp. fresh dill
kosher salt, to taste
black pepper, freshly ground, to taste
In a large bowl combine the vinegar, olive oil and sugar. Whisk together until sugar is dissolved and the mixture is emulsified.
Peel the cucumbers and slice in 1/4" slices.
Halve the tomatoes
Slice the onion paper thin. Place the onion half on the cutting board and make very thin slices, slicing from the side of the onion, not from the root end.
Add the cucumbers, tomatoes and onion to the oil and vinegar mixture and toss.
Chop the dill and toss with the vegetables. Salt and pepper to taste.
Allow the salad to marinate in the refrigerator for 20 minutes before serving.