Cooked - Dilled Cucumber And Tomato Salad

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4 medium tomatoes (each cut into 8 wedges, about 3 cups)

2 cucumbers (medium, thinly sliced, about 5 cups)

½ cup red onion (finely chopped)

½ cup rice vinegar

4 tsp. sugar

1 Tbsp. fresh dill (finely chopped)

½ tsp. seasoned salt

In a large bowl, combine tomatoes, cucumbers, and onion.
In a small bowl, mix rice vinegar, sugar, dill, and seasoned salt.
Pour dressing over the vegetables.
Toss gently to coat.
Cover and refrigerate for at least 1 hour before serving.

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