Fresh Dill Tomato Cucumber Salad
This simple salad made with ripe tomatoes, fresh dill, and chopped cucumbers in a quick vinaigrette is the perfect way to ring in warmer weather.
Ingredients
- 2-3 large English cucumbers, (about 4 cups), cut into bite sided pieces
- 4 large vine ripened tomatoes, cut into bite sized pieces
- 1/2 medium red onion, thinly sliced or diced (see notes below)
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice or vinegar, (see notes below)
- 1/2 small bunch fresh dill, chopped, (about 1/4 cup)
- 2 teaspoons kosher salt, or to taste (see notes below)
- black pepper, to taste
Instructions
- Wash, prep, and chop the vegetables & dill. Place in a medium mixing bowl.
- In a glass mixing jug or small bowl, whisk together the oil, juice (or vinegar), honey, salt, & pepper.
- Pour the vinaigrette into the bowl with the prepared vegetables and gently toss to coat with the dressing.
- Cover the bowl and refrigerate for 30 minutes to 1 hour before serving.
- This salad will keep in the fridge for up to 3 days. Note, the tomatoes will continue to release juices. You can drain it off or just leave it in the bowl. Everything should stay fairly crisp for the full 3 days.
Notes
Nutritional Values and Servings are estimates only.
*I always have Apple Cider Vinegar on hand, so that is what I use the most. I have also used lemon juice as a replacement and you can swap it out with Red Wine Vinegar.
*If you want to skip the red onion, you can try the much milder shallot. About 2 should be enough for this recipe.
*Do not swap the kosher salt for a "finer" grain table salt, it will be too salty.
Nutrition
Calories: 148kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 784mgPotassium: 454mgFiber: 2gSugar: 5gVitamin A: 1123IUVitamin C: 22mgCalcium: 31mgIron: 1mg
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