Cucumber Tomato Salad
This cucumber tomato salad is crisp, refreshing, and tossed in a light vinaigrette. A perfect side dish for summer BBQs, weeknight meals, or meal prep!
Ingredients
- For the Salad:
- 1 English cucumber thinly sliced (or 2 regular cucumbers, peeled and seeded)
- 1 pint cherry tomatoes halved (or 3–4 Roma tomatoes, chopped)
- 1/2 small red onion thinly sliced
- 1/2 red bell pepper diced
- 1/4 cup fresh dill chopped (or 1 tsp dried dill)
- 1/3 cup kalamata olives pitted and halved (optional)
- For the Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Slice the veggies (5 minutes)
- Thinly slice the cucumber and red onion, halve the cherry tomatoes, dice the red pepper, and chop the fresh dill.
- Add everything to a large mixing bowl.
- Make the dressing (2 minutes)
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, dijon mustard, garlic, salt, and pepper.
- Toss and chill (3 minutes + optional rest time)
- Pour the dressing over the veggies.
- Toss gently to combine until everything is coated.
- Taste and adjust salt and pepper if needed.
- Let it chill in the fridge for 15–30 minutes if you have time—it helps the flavors meld.
Notes
- Use ripe but firm tomatoes for best texture.
- Salt just before serving to avoid watery salad.
- Chill for 20–30 minutes for better flavor.
- Customize with feta, avocado, grains, or chickpeas for variation.
- Best served cold or at room temperature.