At this time of year, with delicious locally grown tomatoes at every farmer’s market, it’s a perfect time to pair up some fresh cucumbers with tomatoes and a balsamic vinegar marinade.
We like to use white balsamic vinegar for this recipe, but it’s not as easy to find as red balsamic vinegar, which is available in most stores. Either one will work fine; the important thing is the flavor. Our local specialty olive oil and vinegar store has at least a half dozen types of balsamic white vinegar, ranging from very sweet to a little more sour.
We also suggest making this in smaller batches if you like to keep the crispness of the cucumbers, and add the tomatoes only when you are ready to serve.
Mix the vinegar and water. Check flavor and add more water if too strong, or a small amount of sweetener (like Stevia) if too sour.
Peel and slice the cucumbers. Peeling (partially or completely) is optional, based on your preferences.
Slice the red onion very thinly, then layer cucumber, dill and onions in the marinade.
When ready to serve, cut the tomatoes in half and serve with the marinated cucumber, onion and dill mix. Garnish with additional dill.
It is fine to use a less expensive and more readily available vinegar, but the key is to get the flavor the way you want it. You probably don't want the cucumbers to be too sour, or flavored too strongly.