1. Prep the Veggies
   Gently wash all produce. Using a sharp chef’s knife, slice cucumbers and onions as thinly as possible—this allows the dressing to permeate every layer. Dice the tomatoes into roughly 1 cm pieces, discarding excess seeds if you prefer less liquid.
2. Whisk the Dressing
   In a small bowl, vigorously whisk together vinegar, olive oil, honey (if using), dill, and a pinch of salt and pepper. Taste and tweak balance: more honey for milder acidity, an extra splash of vinegar for sharper tang.
3. Toss and Coat
   Transfer sliced cucumbers, onions, and tomatoes into a large mixing bowl. Pour the dressing evenly over the vegetables. Gently turn everything with tongs or a large spoon until each piece shines with dressing.
4. Rest for Flavor
   Cover and refrigerate for at least 30 minutes. This pause transforms raw crunch into a perfectly tender-crisp texture and lets the flavors meld—think of it as an edible flavor steep.
5. Serve & Garnish
   Give the salad one final gentle stir, taste for seasoning, and add salt or pepper if needed. Plate on a chilled dish and sprinkle fresh parsley or basil on top for color and a herbal lift.

Easy Customizations

• Lean Protein Add-In: Fold in cooked chickpeas or crumbled feta cheese to make it a more substantial meal.
• Herb Swap: Try mint or tarragon instead of dill for a different aromatic profile.
• Spicy Twist: A pinch of red-pepper flakes in the dressing adds a welcome kick.
• Garlic Aroma: Rub the serving bowl with a halved garlic clove before assembling for a whisper of garlic flavor.
• Greens Upgrade: Serve the salad over a bed of baby spinach or arugula for extra volume and nutrients.