Go Back

Cucumber Tomato Salad

Cucumber tomato salad with glossy 1/4-inch cucumber rounds and halved cherry tomatoes tossed in a tangy herb vinaigrette. No-cook summer salad that marinates for 15 minutes so the vegetables taste bright and well-coated.
Print Recipe Pin Recipe
Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

English cucumbers
  • 2 large English cucumbers slice into 1/4-inch rounds
cherry tomatoes
  • 2 cup cherry tomatoes halve
red onion
  • 0.5 red onion thinly sliced
olive oil
  • 3 tbsp olive oil
red wine vinegar
  • 2 tbsp red wine vinegar
honey
  • 1 tsp honey
garlic powder
  • 0.5 tsp garlic powder
salt
  • salt to taste
black pepper
  • black pepper to taste
fresh dill
  • 2 tbsp fresh dill chopped
fresh parsley
  • 2 tbsp fresh parsley chopped

Method
 

Prep the vegetables
  1. Combine the English cucumbers, cherry tomatoes, and red onion in a large bowl, using the cucumber rounds to create an even layer. Toss lightly so the tomatoes and onion are distributed.
Make the vinaigrette
  1. Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until the mixture looks uniform and slightly glossy. Stop when no streaks of honey remain.
Marinate and finish
  1. Pour the vinaigrette over the vegetables and toss well to coat, so the cucumber rounds look lightly slicked. Make sure the tomatoes are also glossy with dressing.
  2. Let the salad marinate at room temperature for 15 minutes to develop flavor, stirring once at the halfway mark for even coating. The cucumber should still be crisp but look glossier as it absorbs dressing.
  3. Toss again, taste, and adjust seasoning, then top with fresh dill and fresh parsley right before serving. Finish with a final gentle toss so herbs cling to the vegetables.

Notes

For crispest texture, slice the English cucumbers just before mixing and marinate at room temperature only 15 minutes. Store covered in the refrigerator up to 2 days; drain briefly if you want less pooling liquid before serving. For a dairy-free option, this salad already fits; for lower sugar, use 1/2 tsp honey and adjust salt to taste.