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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 briefly for bright flavor and a fresh red-and-green contrast.
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Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 English cucumbers slice into 1/4-inch rounds
  • 2 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 0.5 tsp garlic powder
  • salt to taste
  • black pepper to taste
Herbs
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped

Method
 

Prepare the salad
  1. Combine the English cucumbers, cherry tomatoes, and red onion in a large bowl.
  2. Whisk together olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl.
  3. Pour the dressing over the vegetables and toss well to coat.
Marinate
  1. Let the salad marinate at room temperature for 15 minutes to allow flavors to develop.
  2. Toss again, taste and adjust seasoning, then top with fresh dill and parsley before serving.

Notes

For the cleanest flavor, slice cucumbers into consistent 1/4-inch rounds so they absorb vinaigrette evenly. Store covered in the refrigerator up to 2 days; cucumbers will release more water, so toss again before serving. Freezing isn’t recommended. Dietary swap: use maple syrup instead of honey for a similar sweetness in the vinaigrette.