recipe 
yields
2-4 Servings
1 pound heirloom tomato, cut into pieces
1 English cucumber, peeled and sliced
½ cup sweet onion, thinly sliced
¼ cup fresh dill, roughly chopped
¼ cup unseasoned rice wine vinegar
Sea salt, Freshly ground pepper
Ingredients
steps
In a medium bowl, toss all ingredients together except for vinegar, salt, and pepper. Just before serving, add the salt, pepper, and vinegar.
Date Published: 06.15.14
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- From chef Dale Hawkins of Fish Hawk Acres in Rock Cave, West Virginia
