Citrus Tomato Salad

This refreshing salad was inspired by a hot seafood dish I had in Cabo San Lucas. I will still try to duplicate that, but for now, try this cold, fresh version. An excellent side to fish or poultry. If you can do shrimp, I recommend tossing in some of the cooked or grilled pinkies. Cabo San Luscious.

3 large tomatoes, chunked
2 med. cucumbers, peeled and chunked
1/2 sweet red onion, sliced into thin rings

Vinaigrette:

1 T. olive oil
2 T. canola oil
1 lemon, zested and juiced
1/2 c. vinegar
1/2 c. water
4 T. salt
3 T. sugar
1/4 tsp. orange zest
1/8 tsp. thyme
1/8 tsp. paprika
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. pepper