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Cucumber Tomato Onion Salad with Dill Vinaigrette

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad
  • 2 large cucumbers, thinly sliced (English or Persian cucumbers work best)
  • 2 cups cherry or grape tomatoes, halved (or 3 large ripe tomatoes, diced)
  • ½ medium red onion, thinly sliced
  • Salt and pepper to taste
  • For the Dill Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 1 ½ tbsp white wine vinegar or apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 2 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
  • 1 tsp honey or maple syrup (optional, to balance acidity)
  • Salt and black pepper, to taste

Instructions
 

  • Wash and Prep the Ingredients: Rinse the cucumbers, tomatoes, and dill thoroughly. Slice the cucumbers thinly, halve the tomatoes, and slice the red onion as finely as possible for a delicate crunch.
  • Mix the Dressing: In a bowl or jar, combine olive oil, vinegar, Dijon mustard, minced garlic, honey (if using), and chopped dill. Whisk until smooth and slightly thickened. Adjust salt and pepper to taste.
  • Combine Everything: In a large salad bowl, combine cucumbers, tomatoes, and onions.
  • Add the Vinaigrette: Pour the dressing over the vegetables and toss lightly with tongs until evenly coated.
  • Rest and Serve: Let the salad rest for about 10–15 minutes in the refrigerator to enhance the flavor. Serve chilled.