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–+ servings
Colorful cucumber and tomato salad with dill

Cucumber Tomato Salad

Cucumbers, tomatoes, and onions are tossed with vinegar and oil for an impressively simple and tasty summer salad
4.4 from 36 votes
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Prep Time: 5 minutes
Wait Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 49kcal

Ingredients
 

  • 1 tomato (cut into thin wedges)
  • 4 mini seedless cucumbers (or 2 medium cucumber)
  • 1/4 red or yellow onion (thinly sliced)
  • 1 Tablespoon olive oil
  • 1 Tablespoon fresh dill
  • 2 Tablespoons white wine vinegar
  • Kosher salt and fresh ground pepper (to taste)

Instructions

  • In a bowl, toss together the tomatoes, cucumbers and onion.
  • In another bowl, whisk together the olive oil, dill, and vinegar. Pour over vegetables and season to taste. Refrigerate for at least 15 minutes or up to several hours. Serve cold or at room temperature. 

Notes

  • If you can't find mini cucumbers, use "hothouse" or English, which are seedless. They are generally wrapped individually in plastic.

Equipment

ZYLISS Control 3-Piece Kitchen Knife Set
Course Salads
Cuisine American
Keyword cucumber and tomato salad, cucumber tomato onion salad, Cucumber Tomato Salad

Nutrition

Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 0.3mg
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