#### Instructions:
1. **Prepare the Vegetables:** In a large bowl, combine the thinly sliced cucumbers, tomato wedges, and sliced red onion.
2. **Make the Marinade:** In a separate small bowl, whisk together the apple cider vinegar, olive oil, granulated sugar, dried dill (or fresh dill), salt, and black pepper until the sugar and salt are dissolved.
3. **Combine and Marinate:** Pour the prepared marinade over the vegetables in the large bowl. Toss gently to ensure all the vegetables are evenly coated.
4. **Chill:** Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 1-2 hours.
5. **Serve:** Give the salad a final stir before serving. If desired, sprinkle with crumbled feta cheese just before serving.
#### Short Tips:
* For extra crunch, you can seed the cucumbers before slicing them.
* If you don’t have apple cider vinegar, white wine vinegar or red wine vinegar can be used as a substitute.
* Adjust the amount of sugar to your preference; some like it a little sweeter, others prefer a tangier salad.
* This salad is best enjoyed on the same day it’s made, though leftovers can be stored in the refrigerator for up to 2 days. The vegetables will soften slightly over time.
* Try adding some fresh corn kernels, bell peppers, or chickpeas for even more variety and texture.
