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Cucumber Tomato Salad
Crisp cucumber, sweet tomatoes and red onion in a bright vinaigrette — the simplest summer salad.
Ingredients
- 2 cucumbers, sliced
- 2 cups cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp fresh dill, chopped
Steps
- Toss the cucumber, tomatoes and red onion in a large bowl.
- Whisk the olive oil, vinegar, salt and pepper.
- Pour the dressing over the salad and add the dill.
- Chill 10 minutes and serve.
Serve with: grilled fish or a picnic spread.
Salt the cucumber and drain it for five minutes so the salad stays crisp.
Find this recipe in the Salads section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.
Tips & mistakes
- Salt the cucumber slices and drain them for 5 minutes — this is the step that keeps the salad crisp instead of watery.
- Halve the tomatoes, don't quarter them: they hold their juice better and stay firm in the bowl.
- Soak the sliced onion in cold water for 5 minutes to take the sharp edge off without losing its crunch.
- Dress it just before serving; even 20 minutes in the dressing softens the cucumber and dulls the crunch.
Frequently asked questions
Can I make it ahead? Prep the vegetables and dressing separately up to a day ahead, and toss them together at serving time. The vegetables stay crisp in the fridge, but once dressed the salad has about 30 minutes before it starts to soften.
What can I use instead of dill? Fresh parsley, basil or mint all work; use the same amount. Mint gives it a cooler flavor that suits grilled fish, while basil leans more Mediterranean.
Why is my salad watery? Cucumbers release water once salted: drain them after salting and skip extra salt in the dressing. English cucumbers release less water than regular ones, so they are a good choice here.
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