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Cucumber Tomato Salad

Cucumber tomato salad with glossy cucumber rounds and halved cherry tomatoes tossed in a tangy herb vinaigrette. No-cook summer salad that marinates for 15 minutes for a bright, garden-fresh flavor.
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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 Equipment Method Notes

Ingredients
  

Vegetables
  • 2 English cucumbers Sliced into 1/4-inch rounds
  • 2 cup cherry tomatoes Halved
  • 0.5 red onion Thinly sliced
Dressing
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 0.5 tsp garlic powder
  • salt To taste
  • black pepper To taste
Herbs
  • 2 tbsp fresh dill Chopped
  • 2 tbsp fresh parsley Chopped

Equipment

  • 1 large bowl
  • 1 small bowl

Method
 

Prep and mix
  1. Combine the sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion in a large bowl.
  2. Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until smooth and combined.
  3. Pour the dressing over the vegetables and toss well to coat every slice.
Marinate and finish
  1. Let the salad marinate at room temperature for 15 minutes so the flavors develop.
  2. Toss again, taste, and adjust seasoning, then top with fresh dill and fresh parsley before serving.

Notes

For the best crunch, slice cucumbers to about 1/4-inch thickness and serve soon after marinating. Store in an airtight container in the fridge for up to 2 days; the tomatoes may release extra juice. This recipe is naturally vegetarian; for a dairy-free and vegan-friendly version, keep honey as-is (not required to change unless you need strictly vegan—swap honey for maple syrup in the same amount).