Ingredients
4
medium tomatoes, each cut into 8 wedges (about 3 cups)
2
medium cucumbers, thinly sliced (about 5 cups)
1/2
cup finely chopped red onion
1/2
cup rice vinegar
4
teaspoons sugar
1
tablespoon finely chopped fresh dill
1/2
teaspoon seasoned salt
Preparation
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.
