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Cucumber Tomato Salad

Cucumber tomato salad with glossy 1/4-inch cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. A 15-minute room-temperature marinate lets the dressing cling for a bright, no-cook summer salad.
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Prep Time 15 minutes
Marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

English cucumbers
  • 2 large English cucumbers
cherry tomatoes
  • 2 cup cherry tomatoes
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

Method
 

Mix the vegetables
  1. Add the sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion to a large bowl, and stir to combine.
Make the vinaigrette
  1. Whisk together olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper until smooth and evenly blended.
Marinate and finish
  1. Pour the vinaigrette over the vegetables and toss well to coat, until the cucumber rounds look glossy and the tomatoes look lightly dressed.
  2. Let the salad marinate at room temperature for 15 minutes so the flavors develop and the bowl pools with tangy juices.
  3. Toss again, taste, and adjust seasoning, then top with chopped fresh dill and chopped fresh parsley before serving.

Notes

For the best texture, slice cucumbers into even 1/4-inch rounds so every bite gets similar crunch. Store covered in the refrigerator up to 2 days; the tomatoes may release more juice after marinating. Freezing isn’t recommended because cucumbers turn watery. For a lighter option, use 1 tbsp olive oil plus a splash of extra vinegar for the dressing.