Dilled Cucumber and Tomato Salad
This extra fresh, dilled cucumber and tomato salad is a low-effort summer salad that pairs perfectly with chicken, burgers, meat, and fish.
Servings 6
Calories 68kcal
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
Calories: 68kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 181mg | Fiber: 1g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 0.5mg