In a large bowl, combine the sliced cucumbers, tomato wedges, and sliced onion.

In a separate bowl or jar, whisk together the white vinegar, vegetable oil, sugar, salt, black pepper, and dried dill until the sugar dissolves completely.

Pour the dressing over the vegetables and toss gently to coat everything evenly.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving, stirring occasionally.

Serve chilled, using a slotted spoon to drain excess liquid if desired.