Cucumber and Tomato Salad

Cucumber and Tomato Salad 2 medium large English or 1 lb pickle cucumbers, chopped 4 medium or 1 lb grape/cherry tomatoes, chopped 1/4 cup red onion, thinly sliced or diced 1/4 cup dill, finely chopped 2 tbsp extra virgin olive oil 2 tbsp toasted sesame oil 1/2 tsp salt Ground black pepper, to taste Vinegar, to taste (optional) In a large bowl, add all ingredients and stir gently. Best served immediately, however salad stays crunchy for up to 24 hours. Store: Refrigerate cucumber and tomato salad for up to 24 hours (Pyrex bowls with lids love forever). Make Ahead: Refrigerate all vegetables in a bowl covered. Then add oils, salt and pepper right before serving (as soon as you add salt – salad “leaks”).