Tomato Cucumber Salad

Our CSA this year has been giving us cucumbers (honestly, I don't remember if we got cucumbers last year) which presents to me a special kind of dilemma.  They don't really cook and they are just part of a mix of vegetables that I got this week.  I suppose when life gives you miscellaneous vegetables, make a salad.  This one tasted really good alone, but it could also be served over greens as more of a meal.

Serves 3-4

1 teaspoon olive oil
1 tablespoon cider vinegar
1/8 teaspoon ground mustard
1 clove garlic, minced
1 small cucumber, diced
2 tomatoes, diced
1 very small onion, finely chopped
Salt and ground black pepper to taste

1. Combine oil, vinegar, and mustard in small bowl.  Place garlic, cucumber, tomato, and onion on top of mixture in bowl.  Toss well and season to taste.
2. Refrigerate salad for at least 4 hours before serving to mellow the flavors.