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.

Cut 2 cucumbers in half lengthwise and then scoop the seeds out of the middle.

Slice cucumbers into 1/4-inch thick slices (they should look kind of like a half moon) and add to a large bowl.

Add 1 cup grape tomatoes, cut in half to the large bowl.

Next thinly slice ¼ red onion and add to the bowl.

Set the bowl of vegetables to the side.

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.

Pour the dressing over the cucumber, grape tomatoes, and red onion. Toss to coat.

Chill for about 30 minutes to let the flavors marinate.