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Cucumber Tomato Salad

Cucumber tomato salad with glossy cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. This no-cook summer salad marinates for 15 minutes so the vegetables taste bright and well-seasoned.
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Prep Time 15 minutes
Marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cucumber, tomato, and onion base
  • 2 large English cucumbers Slice into 1/4-inch rounds.
  • 2 cup cherry tomatoes Halve before assembling.
  • 0.5 red onion Thinly sliced.
Tangy herb 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.
Fresh herbs
  • 2 tbsp fresh dill Chopped.
  • 2 tbsp fresh parsley Chopped.

Method
 

Assemble the salad
  1. Combine sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion in a large bowl.
  2. Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until the honey dissolves and the dressing looks glossy.
  3. Pour the vinaigrette over the vegetables and toss well to coat all cucumber rounds and tomato halves.
  4. Let the salad marinate at room temperature for 15 minutes so the flavors develop and the vegetables look lightly glossy.
Finish and serve
  1. Toss the salad again, then taste and adjust seasoning with more salt and black pepper if needed.
  2. Top with chopped fresh dill and fresh parsley, then serve immediately for the brightest red-and-green contrast.

Notes

Pro tip: slice cucumbers into even 1/4-inch rounds so they soak up the vinaigrette at the same rate. Store covered in the refrigerator up to 2 days; note the cucumbers soften and release water over time. Freezer: no. Dietary swap: for a dairy-free option nothing changes—this recipe is naturally vegan if you keep honey as-is; if you need vegan, substitute maple syrup for honey.