Cooler Than A Cucumber Salad

1 large cucumber, peeled and cut into chunks

2 small cucumbers, peeled leaving stripes of skin and sliced

1 large heirloom tomato, seeded and diced

⅓ small onion, finely chopped

¼ cup champagne vinegar

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

2 teaspoons agave nectar, or more to taste

1 pinch sea salt, or to taste

freshly ground black pepper to taste

Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.