Dilled Sour Cream and Cucumber Salad

2 medium cucumbers (peeled or unpeeled, your choice), thinly sliced
1 teaspoon of minced fresh dill
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 tablespoon of sugar
2 tablespoons of red wine vinegar
2 tablespoons of minced fresh parsley
2 green onions, white and tops, thinly sliced
1 cup of sour cream
1 tomato, cut into sixths
Fresh parsley leaves

In a large bowl combine the cucumbers, the dill, the salt, the pepper, the sugar, the vinegar, the minced parsley, the onion, and the sour cream. Cover this mixture and refrigerate for several hours.

Turn the mixture into a serving dish.

Garnish with the tomato wedges and the parsley leaves.