Cucumber Salad

Ingredients:

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 splashes red wine vinegar

2 cucumbers (about 1 1/2 pounds) thinly sliced

Kosher salt  and black pepper

2 to 3 teaspoons granulated sugar (to taste)

1 medium red onion, thinly sliced (optional)

1 red pepper, thinly sliced

Directions

In a large bowl, whisk together 2 teaspoons of sugar and vinegar . 
Taste then add the additional teaspoon of sugar if needed.   
Add cucumbers, tomatoes, and red onion then toss.  
Refrigerate salad at least 1 hour and up to a day before serving.

Re-toss and serve salad with crusty bread for mopping up juices and oil.