Boston Chicken's Cucumber Salad

Ingredients:

• 2 medium cucumbers with skin; halved and seeded, 1/2 inch slices
• 1/4 red Spanish onion 1/2 inch dice
• 1 large ripe tomato dice
• 8 ounces Paul Newman's olive oil and vinegar dressing
• 1 teaspoon dry dill weed
• 1/2 teaspoon dry parsley mince
• 1/4 cup olive oil
  

Directions:

1. Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered.
2. Marinate for 24 hours in fridge before serving.
3. Do not freeze.