Cucumber Tomato Salad


2 large cucumbers
1 cup cherry tomatoes
1/2 red onion
2 tbsp extra virgin olive oil
2-3 tbsp balsamic vinegar or red wine vinegar
1 tbsp Bragg Sprinkle or seasonings of choice
sea salt to taste


Peel and dice the cucumbers and cut tomatoes in quarters. Chop the onion and mix it all together in a big bowl. Drizzle with extra virgin olive oil and vinegar and sprinkle with seasoning. Refrigerate at least 20 mins so the flavors have a chance to mix together. (I don’t suggest prepping this for a whole week. After about 3 days, it gets soggy.)