Incredibly fresh with that just-right tangy bite this recipe makes the perfect snack or side salad for lunch, dinners, or barbecues!
There aren't many foods fresher than a cucumber! Not until you add tomato, onion, and one of my favorite ingredients, dill. This cucumber and tomato salad makes such a great addition to any meal, any time of year.
While this dish isn't anything new, I grew up with my dad making a similar recipe and I tried to do his justice with this recipe!
Cucumber salad is to the point, quick to make, and absolutely delicious. No need to go on and on, let's get to the recipe.
More Related Side Salads
- Healthy Crab Salad (with Greek yogurt)
- Greek Quinoa Salad
- Berry Bright Salad
- Easy Sautéed Vegetables
- Grilled Chicken Salad
Fresh Cucumber Tomato Salad
- 2 cups sliced cucumber
- 1 cups diced tomato 2 roma tomatoes
- ½ cups sliced purple onion
- 1 teaspoon olive oil
- 2 teaspoon apple cider vinegar
- 1 teaspoon balsamic vinegar
- ½ teaspoon dried dill
- ⅛ teaspoon garlic granules
- ⅛ teaspoon sea salt
- optional freshly ground black pepper to taste
- Chop cucumber, tomatoes, onion.
- For all vegetables choose a way to cut: sliced rounds, halved, or quartered chunks. I prefer smaller pieces because it makes it easier to spear multiple vegetables at a time. You can slice strings of onions or dice. Peel cucumber to your liking or keep peel on. I prefer to peel, leaving small strips of peel on to decrease possible bitterness but still give more texture.
- Add prepared vegetables to a medium-sized bowl. In a separate bowl combine oil, apple cider vinegar, balsamic vinegar, dill, garlic granules, sea salt.
- Add seasoning mix into vegetable bowl and gently mix. Chill in fridge to let season for at least 10 minutes. Serve cold.