Go Back

Cucumber Tomato Salad

Cucumber tomato salad with glossy 1/4-inch cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. This no-cook summer salad marinates for 15 minutes so the vegetables turn bright and flavorful.
Print Recipe Pin Recipe
Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 110
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
Vinaigrette
  • 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
 

Build the salad base
  1. Add the English cucumber rounds, halved cherry tomatoes, and thinly sliced red onion to a large bowl.
  2. Whisk the olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper together in a small bowl until evenly combined.
Dress and marinate
  1. Pour the vinaigrette over the vegetables and toss well to coat every cucumber round and tomato half.
  2. Let the salad marinate at room temperature for 15 minutes to allow the flavors to develop, keeping the bowl covered if possible.
Finish and serve
  1. Toss the salad again, taste, and adjust seasoning with more salt and black pepper if needed.
  2. Top with chopped fresh dill and chopped fresh parsley, then serve immediately for best crunch and bright color.

Notes

Pro tip: slice cucumbers into even 1/4-inch rounds so they soak up the herb vinaigrette at the same pace. Refrigerate in a covered container up to 2 days; drain off any extra liquid right before serving for crisp texture. Freezer: no. Dietary swap: for a dairy-free option, keep as written; for lower sugar, reduce honey to 1/2 tsp or substitute a few drops of liquid stevia to match sweetness.