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Cucumber Tomato Salad

Cucumber tomato salad with glossy 1/4-inch cucumber rounds and halved cherry tomatoes tossed in a tangy herb vinaigrette. A quick 15-minute room-temperature marination makes the vegetables taste bright and well-coated.
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Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

English cucumbers
  • 2 English cucumbers Sliced into 1/4-inch rounds
Cherry tomatoes
  • 2 cup cherry tomatoes Halved
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
  • 0.25 tsp salt To taste
Black pepper
  • 0.25 tsp black pepper To taste
Fresh dill
  • 2 tbsp fresh dill Chopped
Fresh parsley
  • 2 tbsp fresh parsley Chopped

Method
 

Prep the vegetables
  1. Combine sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion in a large bowl.
Make the vinaigrette
  1. Whisk together olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until evenly blended.
Toss and marinate
  1. Pour the dressing over the vegetables and toss well to coat so the cucumber rounds look glossy and the tomatoes are evenly covered.
  2. Let the salad marinate at room temperature for 15 minutes to allow flavors to develop.
Finish and serve
  1. Toss again, taste, and adjust seasoning as needed.
  2. Top with chopped fresh dill and chopped fresh parsley, then serve for a bright red-and-green contrast.

Notes

For the brightest flavor, slice cucumbers and halve tomatoes right before tossing so they stay crisp; the 15-minute room-temperature marination is key. Refrigerate leftovers in a covered container up to 2 days; the cucumbers may release some juice but it still tastes good. Freeze: no. Dietary swap: for a honey-free option, replace honey with 1 tsp maple syrup.