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Cucumber Tomato Salad

Cucumber tomato salad with glossy 1/4-inch cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. Marinated for 15 minutes so the flavors mingle for a bright, fresh summer salad.
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Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cucumbers, tomatoes, and onion
  • 2 English cucumbers Slice into 1/4-inch rounds.
  • 2 cup cherry tomatoes Halve.
  • 0.5 red onion Thinly sliced.
Herb vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 0.5 tsp garlic powder
  • 0.25 tsp salt To taste.
  • 0.125 tsp black pepper To taste.
Fresh herbs
  • 2 tbsp fresh dill Chopped.
  • 2 tbsp fresh parsley Chopped.

Method
 

Combine the vegetables
  1. Add the English cucumbers, cherry tomatoes, and red onion to a large bowl.
  2. Toss gently to distribute the cucumbers and tomatoes evenly through the onion.
Make and coat with vinaigrette
  1. Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until combined.
  2. Pour the dressing over the vegetables and toss well to coat every cucumber round.
Marinate and finish
  1. Let the salad marinate at room temperature for 15 minutes so the flavors develop and the tomatoes release juice.
  2. Toss again, taste, and adjust seasoning as needed.
  3. Top with fresh dill and fresh parsley right before serving for a bright green finish.

Notes

Pro tip: slice cucumbers consistently (about 1/4-inch) so the salad stays crisp and evenly coated. Refrigerate in an airtight container up to 3 days; cucumbers may soften but it will still taste good. Freezing is not recommended. For a lower-sugar option, swap the honey for a sugar-free honey alternative or omit and increase black pepper slightly for balance.