Description
This Easy Cucumber Tomato Dill Salad combines the freshness of cucumbers and tomatoes with a bright dressing. It’s perfect for a quick lunch or as a side dish for dinner, showcasing crisp vegetables, aromatic dill, and a delightful balance of flavors.
Ingredients
Scale
- 1 English cucumber
- 1 teaspoon kosher salt
- 12 ounces Campari tomatoes, or cocktail tomatoes
- 1/4 small red onion, peeled and thinly sliced
- 3 tablespoons champagne vinegar, red wine vinegar, or cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/3 cup chopped fresh dill
- 1/2 teaspoon freshly ground black pepper
Instructions
- Slice the cucumber in half lengthwise and remove the seeds. Discard the seeds and cut the cucumber into thick half-moons. Add them to a large bowl.
- Sprinkle the cucumbers with 1/2 teaspoon of kosher salt and let them sit for about 5 minutes to crisp and release moisture. Discard any water released from the cucumbers.
- Cut the tomatoes into thick wedges and add them to the bowl along with the sliced red onion.
- Drizzle the mixture with vinegar, olive oil, honey, the remaining kosher salt, and freshly ground black pepper. Toss gently to coat the ingredients.
- Gently fold in the chopped dill and toss again. Chill or serve at room temperature.
Notes
Let the cucumbers sit with salt for a few minutes to enhance their crunchiness.
For added flavor, consider using different types of vinegar based on your preference.
The salad is best enjoyed fresh, but can be refrigerated for a few hours before serving.
Nutrition
- Serving Size: 1/6 of salad
- Calories: 105
- Sugar: 4g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg