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Cucumber Tomato Salad

This refreshing cucumber tomato salad brings together the crisp crunch of garden-fresh cucumbers with juicy, vine-ripened tomatoes in a light, zesty dressing that screams summer.
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Prep Time 15 minutes
Servings: 6
Calories: 95
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large cucumbers, sliced thin
  • 4 medium tomatoes, cut into wedges
  • 1/2 red onion, thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons white vinegar
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1/2 cup crumbled feta cheese (optional)

Method
 

Preparation Steps
  1. Wash cucumbers and tomatoes under cool running water. Using a sharp knife, slice cucumbers into thin rounds about 1/4 inch thick. Cut tomatoes into wedges, removing any tough core areas.
  2. Cut red onion into paper-thin slices. If worried about onion being too strong, soak sliced onion in cold water for 10 minutes, then drain and pat dry.
  3. In a small bowl, whisk together olive oil, white vinegar, and sugar until sugar completely dissolves. Add fresh dill, salt, and pepper. Taste and adjust seasoning as needed.
  4. In a large serving bowl, gently toss cucumbers, tomatoes, and onions with the dressing until vegetables are well coated.
  5. Cover and refrigerate for at least 30 minutes to let flavors meld together before serving.

Notes

Chill time is 30 minutes for best flavor. Slice vegetables the night before and store separately, then toss with dressing just before serving for freshest taste. Don't slice vegetables too thick - thin slices absorb dressing better. Avoid adding salt too early as it draws moisture from tomatoes. Store leftovers in refrigerator for up to 2 days. Add dressing no more than 2 hours before serving to prevent vegetables from becoming too soft. If onions are too strong, soak in cold water for 10 minutes then drain and pat dry.