Dilled Cucumber and Tomato Salad

This extra fresh, dilled cucumber and tomato salad is a low-effort summer salad that pairs perfectly with chicken, burgers, meat, and fish.

INGREDIENTS:

1 English cucumber

1 teaspoon kosher salt

12 ounces Campari tomatoes , or cocktail tomatoes

¼ small red onion , peeled and thinly sliced

3 tablespoons champagne vinegar, red wine vinegar, or cider vinegar

2 tablespoons olive oil

1 tablespoon honey

⅓ cup chopped fresh dill

½ teaspoon freshly ground black pepper

INSTRUCTIONS:

1.Slice the cucumber in half lengthwise then spoon out the seeds. Discard the seeds. Slice the cucumber into thick half-moons and add to a large bowl. Sprinkle the cucumbers with ½ teaspoon kosher salt and let sit to crisp and release moisture. After 5 minutes or so, discard any of the cucumber water. 

2.Slice the tomatoes into thick wedges and add to the bowl along with the sliced red onion. 

3.Drizzle with the vinegar, olive oil, honey, and the rest of the kosher salt and freshly ground black pepper. Toss with a spoon to coat. Sprinkle with the chopped dill and toss again. 

4.Serve chilled or at room temperature.

Enjoy!