Cherry Tomato And Cucumber Salad

• 2 whole English Cucumbers
• 2 teaspoons Rice Vinegar
• 2 teaspoons Balsamic Vinegar
• 2 teaspoons Freshly Squeezed Lemon Juice
• 2 teaspoons Olive Oil
• 12 ounces, weight (about 2 Cups) Cherry Tomatoes, Quartered
• 1/4 whole Large Red Onion, Thinly Sliced
• 1 pinch Kosher Salt To Taste
• 1 pinch Ground Black Pepper To Taste

1. Slice off both ends of the cucumbers. Using a vegetable peeler or zester, partially peel the cucumbers, leaving alternating strips of peel on each cucumber. Slice cucumbers in half lengthwise. Using a spoon, carefully remove the seeds and discard. Thinly slice and set aside.
2. Combine vinegars, lemon juice and olive oil in a small mixing bowl. Set aside.
3. In a large mixing bowl, combine cucumbers, tomatoes and red onion. Add vinegar mixture to the cucumber mixture and gently toss to coat. Season to taste with kosher salt and ground black pepper.
4. Refrigerate for 30 minutes to 1 hour to allow flavors to meld.
5. Enjoy!

cucumbers, rice vinegar, balsamic vinegar, freshly squeezed lemon juice, olive oil, weight, ubc, kosher salt, ground black pepper

Taken from tastykitchen.com/recipes/salads/cherry-tomato-and-cucumber-salad/ (may not work)