This extra fresh cucumber tomato salad loaded with fresh dill and tossed in a tangy vinegar dressing is a low-effort summer salad that pairs perfectly with chicken, burgers, meat, and fish.
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“When you’re looking for a fresh, quick side salad for dinner, pull this recipe out! My husband particularly likes salads with the cucumber-tomato combo, so he gave this the thumbs up. For me, dill is one of my favorite herbs, so I used plenty! For once, the prep time is accurate – it only took me 10 minutes, maybe even less! Thanks for sharing Heidi!” -Elizabeth, FoodieCrush reader
This Is the Simplest Summer Side Salad EVER
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 Caprese Salad, my Tomato and Hearts of Palm Salad, and this divine Grilled Corn and Tomato Salad with Avocado that I make on the reg. But there’s always room for more.
This cucumber and tomato salad with dill is one I turn to when I’m looking for a quick-to-make side 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!
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- English cucumber — These elongated cucumbers have a tender skin so there’s no need for peeling. If using garden cucumbers, peel before slicing.
- Campari or cocktail tomatoes — They’re super juicy and sweet. You can also use cherry tomatoes or another favorite variety.
- Red onion — Adds a sharp bite that balances out the juicy tomatoes and cucumber.
- Fresh dill — Lots of it! Or try other leafy herbs like mint, tarragon, or basil.
- Vinegar — I recommend using a sweet, fruity vinegar like champagne vinegar, cider vinegar, or red wine vinegar.
- Oil — Extra virgin olive oil or canola oil both work.
- Sweetener of choice — I prefer using honey or granulated sugar.
- Kosher salt — Seasons the vinegar dressing and is also sprinkled over the sliced cucumber to draw out its excess moisture.
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.
- Toss the salad with a tangy vinegar dressing 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.
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
Ingredients
- 1 English cucumber
- ½ teaspoon kosher salt
- 12 ounces Campari tomatoes (or cocktail tomatoes)
- ¼ small red onion , peeled and thinly sliced
- ⅓ cup chopped fresh dill
For the dressing
- 3 tablespoons champagne vinegar, red wine vinegar, or cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Instructions
- Prep the cucumbers. 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 with ½ teaspoon kosher salt and let sit to crisp and release moisture. After 5 minutes or so, discard any of the cucumber water.
- Add the remaining veg. Slice the tomatoes into thick wedges and add to the bowl along with the sliced red onion.
- Add the dressing. 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.
Nutrition
What to Serve With This Salad
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Rod Robertson
Great recipe. Our garden is full of all the ingredients. If you have time to do all the chopping a day ahead; when should I dress the salad?
Hey Rod, I like giving the salad time to absorb the dressing so adding it ahead of time is just fine.
Elizabeth Mulgrew
When you’re looking for a fresh, quick side salad for dinner, pull this recipe out! My husband particularly likes salads with the cucumber-tomato combo, so he gave this the thumbs up. For me, dill is one of my favorite herbs, so I used plenty! For once, the prep time is accurate – it only took me 10 minutes, maybe even less! Thanks for sharing Heidi!
Happy to hear you both enjoyed!