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Use any type of tomato such as Cherry, Roma, Hanover, etc. Cut into bite size pieces, about 1/2 inch.
Diced onion, about 1/4 inch.
Peeled and diced cucumber (always peel, cut and scoop the seeds out towards where the cucumber connected to the vine, this is very important), also 1/4 inch.
Roughly chop the pre-shredded carrots to about 1/4 inch.
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Depending upon the amount of the total of each vegetable that you use is how much Vinegar and Oil you add. Pour equal amounts to taste starting with about 1/4 cup. All of the vegetables should be completely coated. Since vinegar and Olive Oil are thin liquids you will probably only want about an inch of liquid at the bottom of the bowl. Remember to stir or shake the bowl, with the lid on, before serving because the liquid will settle to the bottom of the bowl.
You can use Balsamic Vinaigrette to make it easy or try variations of Olive Oil and different types of vinegar such as red wine vinegar, white vinegar or apple cider vinegar; just use your favorite.
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