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Cucumber Tomato Salad

Cucumber tomato salad with glossy cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. A quick no-cook garden salad that marinates 15 minutes for bright, fresh flavor.
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Prep Time 15 minutes
Marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

English cucumbers
  • 2 large English cucumbers sliced into 1/4-inch rounds
cherry tomatoes
  • 2 cup cherry tomatoes halved
red onion
  • 0.5 red onion thinly sliced
olive oil
  • 3 tbsp olive oil
red wine vinegar
  • 2 tbsp red wine vinegar
honey
  • 1 tsp honey
garlic powder
  • 0.5 tsp garlic powder
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste
fresh dill
  • 2 tbsp fresh dill chopped (for topping)
fresh parsley
  • 2 tbsp fresh parsley chopped (for topping)

Method
 

Prep the vegetables
  1. Combine sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion in a large bowl. Toss gently so the red-and-green pieces are evenly distributed.
Make the vinaigrette
  1. Whisk together olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a bowl. Whisk until the honey dissolves and the dressing looks glossy.
Marinate and finish
  1. Pour the dressing over the vegetables and toss well to coat. Make sure cucumbers and tomatoes look lightly glazed.
  2. Let the salad marinate at room temperature for 15 minutes to allow flavors to develop. You’ll see a little liquid pool in the bowl as the tomatoes release juices.
  3. Toss again, taste, and adjust seasoning with more salt and black pepper if needed. Keep tossing until the coating looks even and shiny.
  4. Top with fresh dill and fresh parsley before serving. Scatter the herbs over the top so they stay bright and fragrant.

Notes

Pro tip: for crunchier cucumbers, slice them just before mixing and keep the salad cool once marinated. Store in an airtight container in the refrigerator up to 2 days; note the tomatoes will release more juice and the cucumber rounds may soften. Freezing is not recommended. For a dairy-free swap, this recipe already is dairy-free—just use it as-is for a lighter summer side.