Whisk together the vinegars, olive oil, water, pepper, and sugar; set aside.
Add the cucumbers, tomatoes, onion, dill weed, and cheese to a large bowl. Pour the dressing over the top and toss until combined.
Top with feta cheese, dill weed, and salt/pepper to taste. Refrigerate for 15 minutes before serving. Enjoy!
Notes
Give It Time to Sit. I recommend making it about 4 hours ahead of time so it has time to marinate while the veggies are still cool and crisp.
Cucumber Tomato Pasta Salad: Easily transform this simple salad into a more substantial pasta salad by adding 3-4 cups of your favorite cooked short pasta.
Add Avocado: Adds a nice creaminess that works perfectly with the crispy veggies!
Use Fresh Veggies: Make sure you make this salad with super fresh veggies recently purchased for the best texture! This isn't the time to buy in advance and let them sit around for days before you make the salad.
Store. The cucumber tomato salad can be stored in the fridge for about 2-3 days. For best results, make it the day before so the veggies stay fresh.