Cucumber & Tomato Salad

• 2 cucumbers, peeled, halved and thinly sliced
• 4 Roma tomatoes, quartered and cut into small chunks
• 1/4 medium onion, slivered
• 2 tablespoons extra virgin olive oil
• 1 tablespoon rice vinegar (I probably used a bit more)
• pinch of sugar if using out of season tomatoes
• salt and pepper, to taste

Combine all the ingredients in a bowl and toss. Allow to set for several hours in the refrigerator so that veggies can absorb the flavors. 

Cooks notes: I just "eyeballed" the measurements for the oil and vinegar. This salad would also be fantastic with an avocado diced in!

Inspiration recipe here.