Wash 1 English cucumber, 2 garden-fresh tomatoes, and 1 sweet onion thoroughly under cold water. Slice the cucumber into half-moons, chop the tomatoes into bite-sized pieces, and slice the onion thinly. Combine these vegetables in a large mixing bowl.

In a medium mixing bowl, whisk together ¼ cup of white vinegar, ¼ cup of vegetable or extra virgin olive oil, 2 tablespoons of water, 1 teaspoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of freshly ground pepper until well blended.

Pour the dressing over the vegetable mixture and gently toss to ensure every piece is coated.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, give the salad another gentle toss. Serve cold for the best experience.