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Fresh Cucumber Tomato Salad with Zesty Dill Vinaigrette

fresh cucumber tomato salad - featured image

A simple yet flavorful salad featuring crisp cucumbers and juicy tomatoes tossed in a tangy, fresh dill vinaigrette. Perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 2 medium English cucumbers, sliced thin
  • 3 large ripe tomatoes, chopped
  • ½ small red onion, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Wash cucumbers and tomatoes thoroughly under cool running water.
  2. Slice cucumbers thinly, about ¼ inch thick.
  3. Chop tomatoes into roughly 1-inch pieces.
  4. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if desired to mellow the bite.
  5. In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, minced garlic, salt, and black pepper.
  6. Stir in chopped fresh dill until well combined.
  7. In a mixing bowl, combine cucumbers, tomatoes, and drained red onions.
  8. Pour the vinaigrette over the vegetables and toss gently but thoroughly to coat.
  9. Let the salad rest at room temperature for about 10 minutes to allow flavors to meld.
  10. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed before serving.

Notes

Soaking the red onion in cold water mellows its sharpness. Letting the salad rest before serving allows flavors to meld without making the cucumbers soggy. Avoid overdressing to keep the salad crisp. Use English cucumbers for best texture. Add dressing just before serving if making ahead to maintain crunch.

Nutrition

Keywords: cucumber salad, tomato salad, dill vinaigrette, summer salad, easy salad, vegan salad, gluten-free salad