Richard’s Cucumber and Red Onion Salad with Black Currant Balsamic Vinegar and Rosemary Olive Oil

1 large cucumber (regular or hot house), thin-sliced

2 Tbsp chopped red onion

Sea Salt/fresh ground pepper to taste

Black Currant Balsamic Vinegar

Rosemary Olive Oil

Cut cucumber into 1/16th” slices into salad bowl.  Add chopped onion.  Drizzle small amounts black currant balsamic vinegar  and rosemary olive oil till lightly coated.    Sprinkle with sea salt and fresh ground pepper to taste. Toss. Serves 2 as side dish.