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Easy Cucumber Tomato Salad

Easy cucumber tomato salad with red onion in a tangy vinaigrette—fresh, crisp slices tossed and marinated for a quick garden salad side. The cucumbers stay crunchy while the tomatoes and dill turn the dressing flavorful.
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Prep Time 15 minutes
marinating 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

cucumber salad
  • 3 cucumbers sliced
  • 2 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 0.25 cup red wine vinegar
  • 3 tbsp olive oil
  • 1 tbsp sugar
  • 2 tbsp fresh dill chopped
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Method
 

Build the salad
  1. Combine the cucumbers, cherry tomatoes, and red onion in a large bowl; toss until the slices and halved tomatoes are evenly distributed, with visible onion rings throughout.
Make the tangy vinaigrette
  1. Whisk together red wine vinegar, olive oil, sugar, fresh dill, salt, and pepper until the sugar dissolves and the dressing looks glossy.
Marinate and serve
  1. Pour the dressing over the vegetables and toss well, coating everything so cucumbers look lightly slick and tomatoes look glossy.
  2. Let the salad marinate in the refrigerator for 30 minutes, uncovered or loosely covered, until the vegetables look slightly softened and more vivid.
  3. Toss again before serving so the vinaigrette clings evenly and the fresh dill is redistributed.

Notes

For best texture, keep the cucumbers sliced just before assembling if you can, and marinate in the fridge for only 30 minutes so they stay crisp. Store leftovers covered in the refrigerator for up to 2 days; the tomatoes will release more juice. Freezing is not recommended. For a lighter option, use a low-sugar sweetener in place of sugar to keep the same tang balance.