Cucumber Tomato Salad

Cucumber Tomato Salad with a quick and easy dill vinaigrette in just 10 minutes is the perfect side salad full of fresh summer vegetables.

With grilling season coming we love easy side dishes like ColeslawEasy Macaroni Salad and Texas Caviar for side dishes to our favorite grilled meats (I’m looking at you Easy Carne Asada!).

Cucumber Tomato Salad
 Cucumber Tomato Salad

Cucumber Tomato Salad is a refreshing summer salad recipe (that is naturally gluten-free and high in vitamin c) you can enjoy while tomatoes are ripe and in season (and also much less expensive than normal!). With the weather warming up tomatoes are becoming sweeter and sweeter and we’re finding tomatoes are already getting ripe enough for this recipe.

What’s great about this salad is you can make it ahead of time and it won’t wilt because it doesn’t contain any lettuce. The tomatoes, cucumbers and onions will soften just a bit as they sit but only to become more tender as you eat them. And if you have an aversion to raw red onion flavors you can soak your red onion slices in ice water for ten minutes before adding them to the salad to mute the raw onion flavor.

How to make a Vinaigrette:

The vinaigrette in this recipe is a classic red wine vinaigrette with a healthy handful of fresh chopped dill mixed in. A classic vinaigrette has a ratio of 3 parts oil to 1 part vinegar. You can use your favorite salad oil for this and your favorite vinegar, but in this recipe and with dill as a flavor I chose to use red wine vinegar and extra-virgin olive oil. Since we are not using an emulsifier like mayonnaise or mustard you’re going to have to whisk the dressing right before tossing with the salad.

What are the best tomatoes to use?

I use vine tomatoes in this salad recipe but you can use cherry tomatoes, roma tomatoes, beefsteak tomatoes or any other ripe tomatoes. If you use cherry tomatoes make sure you slice them in half to allow the tomato juice and the dill vinaigrette to mix with the cut tomatoes.

More Ingredients to add:

  • Cheese: Feta Cheese for a fun Greek twist, you can add this in fresh or baked (if baking, brush with extra-virgin olive oil and bake at 375 degrees for 20 minutes). Fresh Mozzarella for an Italian version, add some fresh basil too.
  • Protein: Grilled Chicken or Grilled Shrimp
  • Vegetables: Carrots, Kidney Beans, Garbanzo Beans, Red Bell Peppers, Avocados
  • Fruit: Strawberries, Watermelon

Tomato Cucumber Salad

Tips for Tomato Salad:

  • If you add more ingredients to this tomato cucumber salad recipe be sure to increase the amount of dressing you make.
  • You can also add lemon juice in place of or in addition to the red wine vinegar. You can swap out the red wine vinegar for apple cider vinegar too.
  • Be careful when tossing the tomatoes with the dressing so you don’t lose the tomato juice from them.
  • This is an easy salad you can make ahead of time and it can sit out at room temperature for up to 2 hours before serving.
  • Do not refrigerate your tomatoes before serving, this makes tomatoes mealy.

More Summer Friendly Easy Recipes:

Cucumber Tomato Salad Recipe

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Cucumber Tomato Salad Recipe

Cucumber Tomato Salad with a quick and easy dill vinaigrette in just 10 minutes is the perfect side salad full of fresh summer vegetables.
Yield 6 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/4 cup fresh dill , chopped
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 4 cups english cucumbers , cut in half lengthwise and sliced
  • 4 vine tomatoes , chopped
  • 1/2 red onion , thinly sliced

Instructions

  • In a small mixing bowl, whisk together the dill, olive oil, vinegar, salt and pepper.
  • Toss dressing and vegetables together gently.

Nutrition

Calories: 136kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 781mg | Potassium: 309mg | Fiber: 1g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 13.9mg | Calcium: 21mg | Iron: 0.5mg
Keyword: Cucumber Tomato Salad

Cucumber Salad

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Brought this to Easter dinner! Put the dressing on at my sister-in-law’s house and tossed it there. It was a hit. And she even wanted some of the leftovers. I think I am going to make this for future events from now on.

      1. One of our favorite salads, I add a bit of garlic oregano to the dressing plus olives and feta. Also a little dijon to help it emulsify

    1. I’m so glad you love it so much! Keeping this salad in the fridge in an airtight container is key. It will last a week in the fridge.

  2. I loved the freshness and the dill, but need to cut back on the salt by half. Otherwise, very tasty.

  3. This recipe has all of my favorite flavors! Love the sound of it and can’t wait to give it a try! YUM!

  4. Love this fresh salad, I make it often at home as I grow tomatoes and cucumbers in my garden. Your photography is lovely, now I need a bite of this salad.

  5. Oh, I grow up eating something similar to this, but we never add dill before. I’m curious how this will taste. 🙂

  6. What a colorful, healthy and tasty dish! Makes a great lunch option; I’m going to try this tomorrow!