Cucumber Tomato Salad

Cucumber tomato salad with glossy cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. A no-cook summer salad that marinates briefly for bright, garden-fresh flavor and a red-and-green presentation.

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Prep Time 15

Marinating 15

Total Time 30

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 185

Ingredients Method Notes

Ingredients

Vegetables

2 English cucumbers Sliced into 1/4-inch rounds
2 cup cherry tomatoes Halved
0.5 red onion Thinly sliced

Vinaigrette

3 tbsp olive oil
2 tbsp red wine vinegar
1 tsp honey
0.5 tsp garlic powder
0.25 salt To taste (use fine salt if possible)
0.25 black pepper To taste

Fresh herbs

2 tbsp fresh dill Chopped
2 tbsp fresh parsley Chopped

Method

Assemble the salad

Combine English cucumbers sliced into 1/4-inch rounds, halved cherry tomatoes, and thinly sliced red onion in a large bowl.
Whisk together olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper until the honey dissolves and the dressing looks glossy.

Dress and marinate

Pour the vinaigrette over the vegetables and toss well to coat every surface in a light sheen.
Let the salad marinate at room temperature for 15 minutes so the flavors develop and the cucumber rounds start to soften slightly.

Finish and serve

Toss again, taste, and adjust seasoning with more salt and black pepper if needed for balance.
Top with chopped fresh dill and chopped fresh parsley right before serving for a bright green-and-herb finish.

Notes

For best texture, slice the cucumbers evenly at about 1/4-inch so they marinate at the same rate. Refrigerate leftovers in an airtight container for up to 3 days; the tomatoes will release more juice over time, so stir before eating. Freezing is not recommended (cucumber texture breaks down). For a lighter swap, reduce olive oil to 2 tbsp while keeping vinegar and honey the same to maintain the tangy vinaigrette.