A simple tomato and cucumber salad with a fresh and vibrant dressing.
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon raw sugar
2 cups heirloom cherry tomatoes (red, orange, and yellow), cut in half
1 large hothouse cucumber, thinly sliced
1 tablespoon fresh dill
In a large bowl, combine oil, lemon juice, salt, pepper, and sugar. Stir until sugar dissolves.
Add tomatoes and cucumber; toss well and refrigerate.
When ready to serve, add dill and toss again. Strain salad in a colander; serve cold.