Cucumber Tomato Salad

Cucumber tomato salad is a no-cook summer salad with glossy 1/4-inch cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. A quick 15-minute room-temperature marinate lets the flavors mingle for a bright red-and-green garden salad.

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Prep Time 15

marinating 15

Total Time 30

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 170

Ingredients Equipment Method Notes

Ingredients

English cucumbers

2 English cucumbers sliced into 1/4-inch rounds

cherry tomatoes

2 cup cherry tomatoes halved

red onion

0.5 red onion thinly sliced

olive oil

3 tbsp olive oil

red wine vinegar

2 tbsp red wine vinegar

honey

1 tsp honey

garlic powder

0.5 tsp garlic powder

salt

0.25 tsp salt to taste

black pepper

0.25 tsp black pepper to taste

fresh dill

2 tbsp fresh dill chopped

fresh parsley

2 tbsp fresh parsley chopped

Equipment

1 large mixing bowl
1 small mixing bowl

Method

Combine the vegetables

Add sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion to a large bowl.

Make the herb vinaigrette

Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until combined.

Marinate and finish

Pour the dressing over the vegetables and toss well to coat, then let the salad marinate at room temperature for 15 minutes.
Toss again, taste and adjust seasoning, then top with fresh dill and fresh parsley before serving.

Notes

Pro tip: slice cucumbers into even 1/4-inch rounds so they soak up the vinaigrette at the same rate. Store covered in the refrigerator up to 2 days; drain off any extra liquid if you like it drier. This is naturally vegetarian; for a dairy-free option, no substitutions are needed.