Cucumber and Tomato Salad

• 2 medium-size cucumbers
• 3 ripe tomatoes, 3/4 pound
• 1/2 cup chopped red onion
• 2 tablespoons chopped fresh dill
• 2 tablespoons red-wine vinegar
• 4 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper to taste

1. Peel the cucumbers and split them in half.
2. Scoop out the seeds with a spoon.
3. Slice the cucumbers crosswise.
4. There should be about 3 cups.
5. Core the tomatoes and cut them into 1/2-inch cubes.
6. There should be about 3 cups.
7. Put the onion, dill, vinegar, oil, cumin, salt and pepper in a bowl.
8. Beat briskly with a wire whisk.
9. Add the cucumbers and tomatoes.
10. Toss well and serve.

cucumbers, tomatoes, red onion, dill, redwine vinegar, olive oil, ground cumin, salt

Taken from cooking.nytimes.com/recipes/7529 (may not work)