This extra fresh, dilled cucumber and tomato salad is a low-effort summer salad that pairs perfectly with chicken, burgers, meat, and fish.
Summer tomatoes are a genuine gift to the salad universe and in my world, there is no shortage of recipe ideas to make them with. There’s my Burrata and Tomato with Avocado Salad, my Tomato and Hearts of Palm Salad, and this divine Grilled Corn and Tomato with Avocado Salad that I make on the reg. But there’s always room for more. This Dilled Cucumber with Tomato Salad is one I turn to when I’m looking for a quick-to-make salad that doesn’t skimp on flavor. That’s all due to a literal handful of chopped dill, salted cucumbers, thinly sliced red onion, and juicy sweet tomatoes drizzled with vinegar, oil, and a touch of honey. It only takes about 10 minutes to make, which is another reason you’ll be loving it all summer long.
What’s In Cucumber Tomato Salad
This salad couldn’t be easier or quicker to make. Here’s what goes in it:
- English or hothouse cucumber: These elongated cucumbers have a tender skin so there’s no need for peeling.
- Campari or cocktail tomatoes, or other medium tomato
- Red onion
- Fresh dill, lots of it
- Vinegar, such as champagne vinegar, cider vinegar, or red wine vinegar
- Extra virgin olive oil or canola oil
- Honey or granulated sugar
- Kosher salt and freshly ground black pepper
How to Make This Dilled Cucumber Tomato Salad
Seed and slice the cucumber. Since we’re using English cucumbers with their tender skins, there’s no need to peel the cucumbers. But to make sure there are no bitter bites, I seed the cucumbers before slicing. If using regular cucumbers, peel them first. We like big, chunky slices of cucumber in this salad, so slice them thick.
Salt the cucumbers to release some of their natural water. Like a brine, salting the cucumbers not only infuses flavor but also makes them crisp while releasing some of their inherent moisture content. Discard the cucumber water or go ahead and drink it up. Also, there’s no need to rinse the cucumbers, the salt adds flavor.
Thinly slice the red onion and chop the fresh dill. I like thin slices of red onion and lots and lots of dill.
Dress the salad with a tangy vinegar, oil, and a little honey to balance the flavor. Sometimes I choose champagne vinegar or rice vinegar for a more mellow tang, whereas other times I’ll reach for red wine vinegar or cider vinegar for a more bracing bite. A drizzle of honey or sugar with salt and pepper keeps the balance.
Salad Additions or Substitutions
- Use thin-skinned hothouse or Persian cucumbers in this salad. Or, if using garden cucumbers, peel before slicing.
- Use cherry tomatoes or garden tomatoes
- Try other leafy herbs like mint, tarragon, or basil in this recipe or a combination of herbs
- Use other varieties of vinegar or try fresh lemon or lime juice
What to Serve With This Salad
- Blackened Salmon
- Grilled Greek Chicken Kebabs
- Greek Turkey Burgers With Tzatziki
- Loaded Baked Potato Salad
- Marinated Flank Steak with Chimichurri Sauce
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Dilled Cucumber and Tomato Salad
- 1 English cucumber
- 1 teaspoon kosher salt
- 12 ounces Campari tomatoes , or cocktail tomatoes
- ¼ small red onion , peeled and thinly sliced
- 3 tablespoons champagne vinegar, red wine vinegar, or cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- ⅓ cup chopped fresh dill
- ½ teaspoon freshly ground black pepper
- Slice the cucumber in half lengthwise then spoon out the seeds. Discard the seeds. Slice the cucumber into thick half-moons and add to a large bowl. Sprinkle the cucumbers with ½ teaspoon kosher salt and let sit to crisp and release moisture. After 5 minutes or so, discard any of the cucumber water. Slice the tomatoes into thick wedges and add to the bowl along with the sliced red onion. Drizzle with the vinegar, olive oil, honey, and the rest of the kosher salt and freshly ground black pepper. Toss with a spoon to coat. Sprinkle with the chopped dill and toss again. Serve chilled or at room temperature.
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