Cuke salad

This is a little salad I make frequently and always when our son Matt is in town. Sweet and sour with dill, it's great for a buffet, summer or winter. This is the basic recipe for one English cucumber...just double or triple if you want to feed a crowd.

1 English cucumber, sliced as thin as possible
Salt for "wilting" the cuke
2 Tbl. sugar ( Splenda may be substituted)
3 Tbl. rice wine vinegar
2 - 3 Tbl. dried dillweed ( more if using fresh dill)
1/2 cup thinly sliced red onion
grape or cherry tomatoes for garnish (optional)

Generously salt the cucumbers in a colander set over a bowl and let sit for 2 to 3 hours until beginning to wilt. Rinse the cucumbers thoroughly under running water until they only have a slightly salty taste.  (This may take 3 or 4 minutes)
Combine the cucumber, sugar, vinegar, dill and onion and refrigerate. Garnish with the tomatoes at serving time.
Note: The salad will exude more liquid while in the fridge. Just drain some of it before serving.
Also: Adjust the amounts for your taste. Some of you may want a sweeter  or sourer salad.