A refreshing and tangy salad perfect for summer gatherings.
Chop the tomatoes, green pepper, onion, and cucumber into bite-sized pieces.
Use a sharp knife to ensure clean cuts and preserve the vegetables' texture.
Combine the chopped vegetables in a large bowl.
Gently toss the vegetables to avoid bruising them.
In a saucepan, combine cider vinegar, sugar, mustard seed, celery seed, and salt.
Whisk the ingredients continuously to dissolve the sugar completely.
Bring the mixture to a boil and let it boil for 1 minute.
Keep an eye on the saucepan to prevent the mixture from boiling over.
Pour the hot dressing over the vegetables in the bowl.
Ensure all vegetables are evenly coated with the dressing.
Let the salad sit at room temperature until it cools down.
Stir occasionally to distribute the dressing evenly.
Refrigerate the salad for at least 2 hours before serving.
Cover the bowl with plastic wrap to keep the salad fresh.
Serve the salad chilled, and enjoy!
Garnish with fresh herbs like parsley or dill for added flavor.
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