Prepare the Vegetables

1. Wash and peel 2 cucumbers. I like to alternate peeling and leaving a strip of the peel on to give it a variety of color but you are more than welcome to keep the peel completely on or go ahead and peel it completely off.
2. Cut 2 cucumbers in half lengthwise and then scoop the seeds out of the middle.
3. Slice cucumbers into 1/4-inch thick slices (they should look kind of like a half moon) and add to a large bowl.
4. Add 1 cup grape tomatoes, cut in half to the large bowl.
5. Next thinly slice ¼ red onion and add to the bowl.
6. Set the bowl of vegetables to the side.

Make the Dressing

1. In a small mixing bowl, whisk together 2 Tablespoons olive oil, 1 Tablespoon red wine vinegar, 1 Tablespoon fresh chopped dill, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Pour the dressing over the cucumber, grape tomatoes, and red onion. Toss to coat.
3. Chill for about 30 minutes to let the flavors marinate.