This is a very quick and cool summer salad, but it’s also good year-round. Serve cold or at room temperature.
Spread cucumber slices in a thin layer on a large platter. Sprinkle salt generously over the cucumber. Let salt soak into cucumber slices for about 30 minutes.
Transfer cucumber to a colander and rinse with cold water; drain thoroughly and transfer to a dry surface. Pat cucumbers dry with paper towel.
Whisk vinegar, olive oil, sugar, and dill together in a large bowl. Add cucumber slices and tomatoes; toss to coat.
Per Serving: 63 calories; protein 0.7g; carbohydrates 5.3g; fat 4.7g; sodium 6.2mg.