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Cucumber Tomato Salad

Cucumber tomato salad with glossy cucumber rounds and halved cherry tomatoes tossed in a tangy herb vinaigrette, then marinated for a fresh summer salad bite. This no-cook side dish features bright red-and-green contrast with dill and parsley for an easy picnic salad feel.
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Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 large English cucumbers Slice into 1/4-inch rounds.
  • 2 cup cherry tomatoes Halve them.
  • 0.5 red onion Thinly slice.
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.
Herbs
  • 2 tbsp fresh dill Chopped.
  • 2 tbsp fresh parsley Chopped.

Equipment

  • 1 large bowl

Method
 

Assemble the salad
  1. Add the cucumber rounds, halved cherry tomatoes, and thinly sliced red onion to a large bowl.
  2. Spread the vegetables out so they can be evenly coated by the dressing.
Make the tangy herb vinaigrette
  1. Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper together in a small bowl until combined.
  2. Check the vinaigrette by tasting it and adjusting salt and pepper if needed.
Marinate and finish
  1. Pour the vinaigrette over the vegetables and toss well to coat, until the cucumber looks glossy and the tomatoes look lightly coated.
  2. Let the salad marinate at room temperature for 15 minutes to allow flavors to develop.
  3. Toss again, taste, and adjust seasoning as needed for balance.
  4. Top with chopped fresh dill and fresh parsley right before serving for a fresh, green finish.

Notes

For best texture, slice cucumbers to about 1/4-inch so each bite stays crisp after marinating. Refrigerate in an airtight container up to 2 days; the cucumbers may soften slightly after the first day. Freezing is not recommended since cucumbers lose crunch. If you want a lower-sodium version, use less salt and rely on freshly ground black pepper and extra dill for punch.