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Tangy Cucumber Salad

2 small cucumbers, peeled and thinly sliced

1 teaspoon salt, divided

2 medium tomatoes, chopped

1 medium white onion, chopped

1/4 cup cider vinegar

2 tablespoons vegetable oil

1 tablespoon honey

1/2 teaspoon celery salt

1/2 teaspoon dried basil

1/2 teaspoon ground mustard

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

Dash of cayenne pepper (optional)

1. Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place cucumbers in a large bowl; add tomatoes and onion.
2. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss to combine. Cover and refrigerate for several hours before serving.

Makes 8 servings.