Dilled Cucumber and Tomato Salad

 

4

medium tomatoes, each cut into 8 wedges (about 3 cups)

2

medium cucumbers, thinly sliced (about 5 cups)

1/2

cup finely chopped red onion

1/2

cup rice vinegar

4

teaspoons sugar

1

tablespoon finely chopped fresh dill

1/2

teaspoon seasoned salt

• 1 In large glass serving bowl, mix tomatoes, cucumbers and onion.
• 2 In small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.