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Serves 4-6
3 medium sized Cucumbers 1 dry pint of Grape Tomatoes
1 medium Red Onion
5-7 sprigs of Dill
1 cup of Italian salad dressing
Salt and Pepper to taste
Half and then quarter each cucumber, and then chop into 1/4″ pieces. If you’re serving small children, or just prefer it, also halve the Grape tomatoes (You can also use cherry tomatoes, but I would definitely halve those).
Chop the red onion very finely, and then mince the dill. Add all items to a medium bowl, and sprinkle with salt and pepper.
Add the Italian dressing and stir with a serving spoon until all the vegetables are covered evenly with salad dressing.
You can add more or less dressing depending on your own preferences. This mixture is also handy to keep around for adding on top of other salad greens.
This keeps best in the refrigerator and served cold, but it isn’t required to keep it cold at a barbecue like you would have to do for other mayo-based cucumber salads.
