Start by washing all your vegetables. Use cool water to rinse off any dirt. Slice the English cucumber in half lengthwise and then slice it into half-moons. The thickness is up to you, but about a quarter of an inch works well.

Next, take your Campari or cherry tomatoes. If using cherry tomatoes, cut them in half. If you're using larger tomatoes, chop them into bite-sized pieces. Aim for uniformity, so each bite has a variety of flavors.

Peel the red onion and slice it thinly. If you’d prefer less pungency, soak the slices in cold water for 10 minutes. This can tone down the sharp flavor while keeping the crunch.

In a small bowl, whisk together the honey, vinegar, olive oil, salt, pepper, and any optional ingredients you like (such as garlic or lemon zest). This dressing brings everything together, so give it a taste and adjust if needed.

In a large mixing bowl, combine the cucumber, tomatoes, onion, and dill. Pour the dressing on top and gently toss everything together. Be careful not to squish the tomatoes; you want them to stay juicy.

Let the salad sit in the fridge for at least 30 minutes before serving. This resting time allows all the flavors to meld beautifully. Serve chilled for the best experience!