Go Back
–+ servings
Cucumber tomato salad in a white bowl with red onion, fresh dill, and a glossy vinaigrette dressing — overhead shot on a rustic wooden table

Cucumber Tomato Salad

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 85 kcal

Equipment

  • Large mixing bowl
  • Colander
  • Small bowl or jar for dressing
  • Whisk
  • Sharp knife
  • Cutting board

Ingredients
  

Salad

  • 2 large English cucumbers sliced into thin rounds or half-moons
  • 2 cups cherry or grape tomatoes halved
  • 0.5 medium red onion very thinly sliced
  • 3 tablespoons fresh dill roughly chopped, or substitute fresh parsley
  • 1 teaspoon kosher salt for salting cucumbers

Vinaigrette

  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon granulated sugar or honey
  • 1 clove garlic finely minced or grated
  • 0.5 teaspoon dried oregano
  • kosher salt and freshly cracked black pepper to taste

Instructions
 

Salt the Cucumbers

  • Slice the cucumbers into thin rounds or half-moons and place them in a colander. Toss with 1 teaspoon of kosher salt and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels before adding to the salad bowl.

Make the Vinaigrette

  • In a small bowl or jar, whisk together the red wine vinegar, extra virgin olive oil, sugar, minced garlic, and dried oregano until well combined. Season with salt and freshly cracked black pepper to taste.

Assemble the Salad

  • Add the salted and dried cucumbers, halved cherry tomatoes, and thinly sliced red onion to a large serving bowl.
  • Pour the vinaigrette over the vegetables and toss gently to coat everything evenly.
  • Add the fresh dill and toss once more. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar as needed.

Rest and Serve

  • For best flavor, let the salad rest for 15 to 20 minutes at room temperature or in the refrigerator before serving, allowing the vegetables to absorb the dressing. Serve chilled or at room temperature.

Notes

Storage: Best eaten within 48 hours. Store in an airtight container in the refrigerator for up to 2 days. Drain any excess liquid before serving on day two. Tip: Pre-salting and draining the cucumbers is the single most important step for preventing a watery salad — don't skip it. Variation: Add 1/2 cup crumbled feta cheese and a handful of Kalamata olives for a Greek-style version. Make it ahead: This salad can be made up to 2 hours in advance — the flavor only improves as it marinates.

Nutrition

Calories: 85kcalCarbohydrates: 8gProtein: 1gFat: 5gSodium: 310mgFiber: 1gSugar: 4g
No ratings yet