Refresh your lunchtime with this crisp, tangy salad tossed with basil and fresh dill.
Thinly slice the cucumbers and red onion and place them in a large bowl.
In a small bowl, whisk together the apple cider vinegar, water, sugar, dried basil, and salt.
Pour the dressing over the sliced vegetables. Toss to coat evenly, sprinkle with freshly ground black pepper, cover, and refrigerate for 30 minutes.