Inspired by videoside dishamerican
Cucumber Tomato Salad
A crisp cucumber, tomato and red onion salad in a bright lemon-and-dill dressing.
Jul 2, 2018
A crisp cucumber, tomato and red onion salad in a bright lemon-and-dill dressing.
15 min
Prep time
0 min
Cook time
1 hr 15 min
Total time
6 servings
Yield
Ingredients
10 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving83 kcal
- Fat
- 4g
- Carbs
- 9g
- Protein
- 1g
Whole recipe (6 servings): 498 kcal
- 2 medium English cucumbers, diced
- 1 pint (about 300g) cherry or grape tomatoes, quartered
- 1 medium red onion, diced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar or honey
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp fresh dill, finely chopped
Method
6 steps- Place the diced cucumbers, quartered tomatoes and diced red onion in a large bowl.
- In a separate small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, sugar or honey, salt, black pepper and dill.
- Pour the dressing over the vegetables.
- Toss until all the vegetables are evenly coated.
- Cover and refrigerate for at least 1 hour so the flavours can combine.
- Toss the salad again immediately before serving and divide it into six portions.
Recipe notes
Helpful tips
- Cut the vegetables into evenly sized pieces.
- Chill for at least 1 hour.
- Toss again before serving.
- Serve the same day for the crispest texture.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Knife
- Chopping board
Storage
Refrigerate in an airtight container for up to 2 days.
Estimated nutrition
Per serving: 83 calories
Fat: 4 g · Carbs: 9 g · Protein: 1 g
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