It is that time of year and cucumbers and dill are in abundance. If you have been reading for awhile, you might remember my recipe for cucumber salad. I make it all the time and while it is healthy, refreshing and delicious, change is good. I used Foodily to find a recipe that would allow me to use the massive amount of dill and cucumbers that are residing in my fridge. I found this. It was definitely good and I will probably make it again. The recipe called for red onions which I did not have and also for vegetable oil. I always use olive oil in place of vegetable because it tastes better and it is healthier for you.
1 1/2 English cumcumbers, cut in half then sliced
2 Roma tomatoes cut into chunks
1/3 cup chopped red onion
1/4 cup of cider vinegar
1/2 tsp sugar
2 tbs of EVOO
2 tsp of chopped dill
1/4 cup chopped red onion
salt & pepper to taste
1) In a small bowl, mix the dressing. Make sure to mix well so the sugar is dissolved.
2) Put your chopped veggies in a medium size bowl and drizzle the dressing over them, tossing them well so all the veggies are coated.
3) Cover and place in the fridge 30 minutes before serving.
*This recipe can be made a day ahead of time. I personally love the sweet & sour taste the veggies get while marinating in the dressing overnight.
*Next time I make this I will probably use 1/2 tsp of Truvia just to cut calories and see how it changes the taste