• In a large bowl, combine cucumbers, tomatoes, onion, and dill.

  Pour in ½ cup of the dressing, toss gently, then taste. Add the remaining dressing if needed.

  Cover and refrigerate for 1–2 hours to let the flavors marry (optional, but delicious!).

  Serve cold or at lightly chilled temp—perfect as a stand-alone dish or alongside grilled favorites.

Tips From the Galley

• Feel free to customize: add avocado, swap dill for basil, or toss in some fresh parsley for a new twist.

  Leftovers last 5–7 days in the fridge—just stir before serving; some juices may settle.

  Pair with grilled chicken, shrimp, or fish to turn this salad into a full meal.