3largecucumberspeeled, seeds scooped out, cut into 1/2 inch thick slices
3largetomatoesstem removed, cut into wedges
1/2red onionsliced thin
Instructions
In large bowl, whisk together water, vinegar, oil, sugar, dill, salt and pepper.
Add cucumbers, tomato and red onion. Gently toss to coat.
Cover bowl with plastic wrap and refrigerate at least one hour. To serve, use a slotted spoon to scoop out vegetables. Serve cold.
Notes
Leftover marinade can be re-used to make another salad. Just keep it in the refrigerator until ready to use. I recommend discarding after a couple weeks.Be sure to let the salad sit at least an hour, but it tastes great after an overnight soak too.