Cucumber-Tomato Salad – Whitney Miller

Ingredients

• 1/2 cup extra virgin olive oil
• ¼ cup red wine vinegar
• ¼ cup chopped fresh flat leaf parsley
• 2 teaspoons chopped fresh dill
• 2 teaspoons chopped fresh oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 2 medium cucumbers
• 1 1/2 cups thinly sliced lengthwise grape tomatoes
• 1/2 Vidalia onion, thinly sliced