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Ingredients:  1 large, ripe tomato 2 med cucumber (or 1 large) 1 sweet onion 1/2 cup vinegar (or 1/4 cup red wine, 1/4 cup rice) 2/3 cup water 1 tbsp dill 1 tsp sea salt 2 tbsp olive oil 1 tsp agave nectar (or honey) Directions: It’s so easy, chop the vegetables up, toss it in a mason jar or tupperware. In a separate bowl whisk together all the other ingredients. Pour it over your veggies and refrigerate for at least 4 hours before serving it up. It's even better 1-2 days later.

How to prepare a salad to last all week.