This extra fresh, dilled cucumber and tomato salad is a low-effort summer salad that pairs perfectly with chicken, burgers, meat, and fish.
Course Salad
Cuisine American
Keyword cucumber salad, tomato salad
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 6
Calories 68kcal
Ingredients
1English cucumber
1teaspoonkosher salt
12ouncesCampari tomatoes, or cocktail tomatoes
¼small red onion, peeled and thinly sliced
3tablespoonschampagne vinegar, red wine vinegar, or cider vinegar
2tablespoonsolive oil
1 tablespoonhoney
⅓cupchopped fresh dill
½teaspoonfreshly ground black pepper
Instructions
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.