Heirloom Tomato and Cucumber Salad with Fresh Dill

Yields
2-4 Servings

From chef Dale Hawkins of Fish Hawk Acres in Rock Cave, West Virginia

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

In a medium bowl, toss all ingredients together except for vinegar, salt, and pepper. Just before serving, add the salt, pepper, and vinegar.

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