Dilled Cucumber and Tomato Salad

4 medium tomatoes, each cut into 8 wedges (about 3 cups)
2 medium cucumbers, thinly sliced (about 5 cups)
1/2 cup finely chopped red onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt

Directions
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended.
Pour vinegar mixture over vegetables; toss to mix.
Cover; refrigerate 1 hour to blend flavors.
Toss again just before serving.
Serve with slotted spoon.

Recipe from www.bettycrocker.com