Description

This Easy Cucumber Tomato Dill Salad combines refreshing cucumbers and juicy tomatoes with dill for a burst of flavor. It’s simple to prepare and serves as a great side for any meal or a healthy snack.

Ingredients

Scale

1 English cucumber
1 teaspoon kosher salt
12 ounces Campari tomatoes
1/4 small red onion
3 tablespoons champagne vinegar, red wine vinegar, or cider vinegar
2 tablespoons olive oil
1 tablespoon honey
1/3 cup chopped fresh dill
1/2 teaspoon freshly ground black pepper

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Instructions

Slice the cucumber in half lengthwise and remove the seeds. Discard the seeds.
Slice the cucumber into thick half-moons and place in a large bowl. Sprinkle with 1/2 teaspoon kosher salt and let it sit for about 5 minutes to release moisture.
After 5 minutes, discard any liquid released by the cucumbers.
Slice the tomatoes into thick wedges and add to the bowl along with the sliced red onion.
Drizzle the mixture with vinegar, olive oil, honey, the remaining kosher salt, and black pepper. Toss to combine.
Sprinkle with chopped dill and toss again before serving. Enjoy chilled or at room temperature.

Notes

For a vegan version, substitute honey with agave syrup or maple syrup.
You can use any type of vinegar you prefer for different flavor profiles.
This salad is best served fresh but can be stored in the refrigerator for 1-2 days.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 4g
Sodium: 210mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg