Israeli Salad

From  'From Blintzes to Tzimmes', Sisterhood cookbook

This is a good refreshing salad for a BBQ side dish, or for any meal.

Ingredients: 
2 large English cucumbers
1/3 cup red wine vinegar
1 Tbsp sugar
1 tsp salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely  chopped red onion
1/2 cup chopped fresh mint
3 Tbsp olive oil

Directions: 

1) Coarsely chop tomatoes and let drain in a colander.

2) Cut cucumbers in half lengthwise; scrape out seeds. Cut again several times lengthwise then cut into 1/2 inch wide diagonal pieces.  Place in a large bowl (I use a rectangular casserole dish so that most of the cucumber slices are in the vinegar).  Add vinegar, sugar and salt.  Let stand at room temperature for 1 hour, tossing occasionally.

3) Add tomatoes, red onion, mint and oil to cucumbers and toss to blend.  Season with salt and pepper.