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Cucumber Tomato Salad

Cucumber tomato salad is a no-cook side dish with glossy cucumber rounds and halved cherry tomatoes tossed in a tangy herb vinaigrette. Marinate for 15 minutes so the vegetables soften slightly and the dressing pools for bright red-and-green contrast.
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Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 English cucumbers slice into 1/4-inch rounds
  • 2 cup cherry tomatoes halve
  • 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
  • 0.25 black pepper to taste
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped

Method
 

Prep
  1. Add sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion to a large bowl.
  2. Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper together in a small bowl until combined.
Marinate
  1. Pour the vinaigrette over the vegetables and toss until everything is well coated.
  2. Let the salad marinate at room temperature for 15 minutes to allow flavors to develop.
Serve
  1. Toss the salad again, taste, and adjust seasoning if needed.
  2. Top with chopped fresh dill and chopped fresh parsley, then serve.

Notes

For the best texture, slice the cucumbers into consistent 1/4-inch rounds and halve the cherry tomatoes right before assembling. After marinating, refrigerate leftovers in an airtight container for up to 2 days; the cucumbers may release extra juice. Freezing is not recommended. Dietary swap: for a honey-free version, replace honey with 1 tsp maple syrup to keep the vinaigrette balanced.