Description
A refreshing and vibrant chilled cucumber tomato salad with crisp cucumbers, juicy tomatoes, and fragrant dill tossed in a light olive oil and vinegar dressing. Perfect for hot days and quick meals.
Ingredients
Scale
- 2 large cucumbers, sliced thinly
- 3 medium tomatoes, chopped into bite-sized pieces
- 1 small red onion, thinly sliced
- 2 tablespoons fresh dill, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat Your Equipment: Chill your mixing bowl before starting for extra freshness.
- Combine Ingredients: Add cucumbers, tomatoes, onion, and dill to the chilled mixing bowl.
- Prepare Your Cooking Vessel: Whisk together olive oil, red wine vinegar, salt, and pepper in a small bowl.
- Assemble the Dish: Pour the dressing over the vegetables and toss gently until coated.
- Cook to Perfection: Place the salad in the refrigerator and let it chill for at least 30 minutes.
- Finishing Touches: Taste and adjust seasoning with extra salt or pepper if desired.
- Serve and Enjoy: Serve chilled and enjoy the refreshing crunch with every bite.
Notes
- Use fresh dill for the brightest flavor, but dried dill can work in smaller amounts.
- Salt the vegetables just before serving to prevent excess water release.
- For a Mediterranean twist, add feta and olives.
- Leftovers taste even better the next day after the flavors meld together.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber tomato salad, chilled salad, summer recipes, vegan salad, Mediterranean salad