Printable recipe cardThe Stay At Home Chef
Cucumber Tomato Salad
Original source
The Stay At Home Chef on YouTubeA fresh cucumber and tomato salad with red onion, dill and a bright lemon and apple cider vinegar dressing.
A fresh cucumber and tomato salad with red onion, dill and a bright lemon and apple cider vinegar dressing.
Prep time
15 min
Cook time
0 minutes
Yield
4 servings
Ingredients
10
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Ingredients
- 2 English cucumbers, diced
- 1 pint cherry tomatoes, quartered
- 1 red onion, diced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar or honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill, minced
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Knife
- Chopping board
Method
- In a large bowl, toss together cucumber, tomatoes, and onion.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, sugar, salt, pepper, and dill.
- Pour over cucumbers and toss to combine.
- Cover and refrigerate at least 1 hour before serving.
Helpful tips
- Cut the vegetables into evenly sized pieces so each serving has a balanced mixture.
- Let the salad chill for at least 1 hour so the flavours combine.
- Taste before serving and adjust the salt, acidity or sweetness as needed.
- For the crispest texture, avoid making the salad more than a few hours ahead.
Storage
Refrigerate in an airtight container for up to 2 days. The vegetables will release liquid and gradually soften, so the salad is best served on the day it is made.
