Cucumber Tomato Salad

Cucumber tomato salad with glossy 1/4-inch cucumber rounds and halved cherry tomatoes, coated in a tangy herb vinaigrette. A quick no-cook side dish that marinates for 15 minutes so the flavors mingle for a fresh summer salad.

Print Recipe Pin Recipe

Prep Time 15

Marinating 15

Total Time 30

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 160

Ingredients 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
0.25 salt To taste
0.25 black pepper To taste

Fresh herbs

2 tbsp fresh dill Chopped
2 tbsp fresh parsley Chopped

Method

Combine the vegetables

Add the sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion to a large bowl.
Toss gently so the cucumbers and tomatoes are evenly distributed with the onion.

Make the vinaigrette

Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until smooth and glossy.

Dress and marinate

Pour the dressing over the vegetables and toss well to coat until the cucumber rounds look slick and lightly speckled.
Let the salad marinate at room temperature for 15 minutes to allow flavors to develop, then notice the tomatoes release some bright juices.
Toss again, taste, and adjust seasoning to ensure the dressing is balanced.

Finish and serve

Top with fresh dill and fresh parsley right before serving so the herbs look vivid and stay fragrant.

Notes

For best texture, slice cucumbers into 1/4-inch rounds and avoid over-tossing after marinating so the rounds stay crisp. Refrigerate leftovers in an airtight container up to 2 days; the dressing will continue to soften cucumbers slightly (no freezing). For a lower-sugar option, replace the honey with an equal amount of a sugar-free sweetener that measures like honey.