Description
This Easy Cucumber Tomato Dill Salad bursts with flavor and freshness from cucumbers, tomatoes, and herbs. It’s a quick-prep dish perfect for summer meals or as a side to your favorite entrees.
Ingredients
Scale
- 1 English cucumber
- 1 teaspoon kosher salt
- 12 ounces Campari tomatoes
- 1/4 small red onion
- 3 tablespoons champagne 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 scoop out the seeds before discarding them.
- Cut the cucumber into thick half-moons and place them in a large bowl.
- Sprinkle the cucumbers with 1/2 teaspoon kosher salt and let sit for about 5 minutes to remove excess moisture.
- Discard any liquid 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, remaining kosher salt, and freshly ground black pepper.
- Toss everything gently with a spoon to ensure it's well combined.
- Sprinkle the chopped dill over the salad and toss again for an even distribution.
- Serve chilled or at room temperature.
Notes
Feel free to adjust the amount of dill to your taste.
For added crunch, you can include other vegetables like bell peppers.
This salad can be prepared in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg