Summer Cucumber and Tomato Salad with Dill and Sunflower Oil

What you need

• 500 g (1 lb) cucumbers, about 3 medium
• 500 g (1 lb) ripe tomatoes, about 3 medium
• 1 small red onion
• 1 bunch dill, about 15 g (1/2 oz)
• 3 tbsp unrefined sunflower oil, or sour cream for a creamy version
• 1/2 tsp salt, or to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Rinse the cucumbers and tomatoes and pat them dry.

2. 2

   Trim the ends off the cucumbers. Cut them in half lengthwise, then into half-moons about 5 mm (1/4 in) thick.

3. 3

   Core the tomatoes and cut them into wedges or bite-size chunks.

4. 4

   Peel the onion, halve it and slice it into very thin half-rings.

5. 5

   Pick the dill fronds off the thick stalks and chop them finely.

6. 6

   Put the cucumbers, tomatoes, onion and most of the dill into a wide bowl.

7. 7

   Season with the salt and a few grinds of black pepper, then pour over the sunflower oil.

8. 8

   Turn everything over gently with a large spoon so the tomatoes keep their shape.

9. 9

   Scatter the remaining dill on top and serve straight away, before the vegetables release their juice.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.