Dill Pea and Cucumber Salad

Dill Pea and Cucumber Salad 2 cups fresh peas 1 English cucumber, sliced 2 cups grape tomatoes, halved 2 teaspoons salt, or to taste Freshly ground black pepper ⅓ cup olive oil 2 teaspoons apple cider vinegar 2 teaspoons balsamic vinegar 2 teaspoons minced garlic 2 teaspoons granulated sugar 2 teaspoons chopped fresh dill 1 dash red pepper flakes Combine peas, cucumbers, and tomatoes in a large bowl. Sprinkle with the salt and pepper and refrigerate 20 minutes. In a small bowl, whisk together the oil, vinegars, and garlic. Add the sugar and whisk to combine. Pour everything over the veggies and sprinkle with dill and pepper flakes. Serve immediately or cover and serve within the hour. The cucumbers will start to pickle if you wait too long.