Sour Cucumber Salad

Have you ever had one of those days that when you look at the clock you swear it is a few hours later than what it really is? Yeah...so today was a loooooooong day. I am just starting to feel back to normal after our trip to DENVAH (Denver said in my Maine/Boston accent) visiting my sister and her family which consists of four kids ages raging from five-fifteen (get the picture??). We had an absolute BLAST, but after a few days of camping, playing with the kiddos and the time change we are happily exhausted.  Therefore the wife duties were at an all time low, so I deemed  tonight pizza night.  And I am not even talking about homemade pizza or take out, I mean that frozen pizza that you stick in your freezer to save for nights like these.  So feeling guilty that I put ZERO effort into this meal and that I was about to consume an additional 4,000g of FAT for the day, I wanted to make a side dish that was healthy because healthy food negates bad food (don't judge, you know you think that  too) .  Well I was tired of the usual (mixed greens, carrots, tomato, celery, blahhh) and decided to mix it up by making a cucumber salad.  This salad  is actually my brother in-laws favorite, so it was fresh on my mind as I made it for our camping trip.  This salad requires a unique taste bud, but if you like salt and vinegar chips you will love this salad...Voila!

Cucumber Salad
4 servings

One large cucumber peeled and thinly sliced
Half a pint of cherry tomatoes, halved
1/4 cup of chopped red onion
2 tablespoons of EVOO
1/4-1/2 cup of apple cider vinegar (depends on your taste buds!)
Salt and pepper

Mix all cut vegetables in bowl, drizzle EVOO toss, then add cider vinegar, toss again. Salt and Pepper to taste. Cool in fridge for at least 30 minutes before serving so the veggies have a chance to absorb all that salty and sour flavor!