Cucumber Salad

4 large cucumbers, peeled, seeded, sliced
1/2 red onion, peeled, thinly sliced (rinse and drain to diminish intense flavor)
3 Tbsp finely chopped fresh dill
3 Tbsp finely chopped fresh mint leaves
1 tsp sea salt
1/4 c white wine vinegar
2 tsp sugar
1-1/2 Tbsp vegetable oil

Combine all ingredients in large bowl. Mix well. Refrigerate at least 30 minutes, up to 24 hours. (Optimal time: 4-6 hours.) Adjust seasoning as needed and serve chilled.

Notes:
Untried.
From "Fast Fresh + Simple" by Hope Cohen