2 - 3 smaller cucumbers, peeled leaving stripes of skin, sliced into coins
1/3 - 1/2 of medium red onion, diced fine
1 large ripe heirloom tomato
1/4 cup champagne or white wine vinegar
1 Tblsp good tasting olive oil
2 tsp agave nectar
A tiny pinch of sea salt
Fresh ground pepper to taste
In a large bowl combine the cut and sliced cucumbers with the diced onion and tomato.
For the dressing- Combine the last 6 ingredients. Whisk until frothy and pour over the cucumber salad. Gently toss to coat.
Cover and chill at least 1 hours before serving.
The flavors mingle and intesify overnight, so if you love a fresh (pickled) flavor make this recipe the night before you wish to serve it; tossing it a couple of time as it chills to distribute the dressing.