Cucumber Tomato Salad

ingredients

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

Method

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.)