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Cucumber Tomato Salad

Cucumber tomato salad with glossy cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. This easy cucumber salad is a bright, no-cook summer salad that pools in the bowl for maximum flavor.
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Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers
  • 2 cup cherry tomatoes
  • 0.5 red onion
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 0.5 tsp garlic powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 2 tbsp fresh dill
  • 2 tbsp fresh parsley

Method
 

Build the salad
  1. Combine sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion in a large bowl.
  2. Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until combined.
  3. Pour the dressing over the vegetables and toss well to coat.
Marinate and finish
  1. Let the salad marinate at room temperature for 15 minutes so the flavors develop.
  2. Toss again, then taste and adjust seasoning as needed.
  3. Top with fresh dill and fresh parsley before serving for a bright green and red finish.

Notes

Pro tip: slice the cucumbers into 1/4-inch rounds for even coating and a crisp bite. Refrigerate in an airtight container up to 2 days; the cucumbers soften slightly but still taste great—serve cold or at cool room temperature. Freezing isn’t recommended. For a lighter version, use reduced-sodium salt or swap part of the oil for an equal amount of extra vinegar for more tang with less fat.