CUCUMBER TOMATO SALAD

Ingredients:

• 2 whole English cucumbers , ends trimmed, cut into 1/2 inch pieces
• 3 small Roma tomatoes , cut into 1/2 inch pieces
• 1/2 whole red onion , halved, sliced thin
• 1/3 cup water
• 1/3 cup apple cider vinegar
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh dill

Directions:

1. Place cucumbers, tomato, and onion in a large bowl.
2. Put water, vinegar, sugar, salt, and pepper in a jar with a tightly fitted lid. Shake vigorously for about 10 seconds to incorporate.
3. Pour dressing over the cucumbers and tomatoes. Mix to coat.
4. Cover bowl and refrigerate for 1 hour to let the flavors blend.
5. Drain off the liquid; sprinkle with fresh dill and serve.

Recipe Notes:
Leftovers can be kept covered in the refrigerator for up to 24 hours.

Sometimes I’ll add in some feta cheese - also wonderful!

Recipe from:  Belly Full