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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. A quick no-cook side dish that marinates for 15 minutes so the flavors mingle for a bright summer salad bowl.
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Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers sliced into 1/4-inch rounds
  • 2 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 0.5 tsp garlic powder
  • 1 salt to taste
  • 1 black pepper to taste
  • 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.
Make the vinaigrette
  1. Whisk together olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper until the honey dissolves and the mixture looks glossy.
Marinate
  1. Pour the vinaigrette over the vegetables and toss well to coat each piece.
  2. Let the salad marinate at room temperature for 15 minutes so the juices start to mingle and the cucumbers look slightly glossy.
Finish and serve
  1. Toss again, taste, and adjust seasoning so the flavor balances tangy vinegar with sweetness.
  2. Top with fresh dill and fresh parsley before serving for a fresh green-and-red finish.

Notes

For the best texture, slice cucumbers to 1/4-inch rounds and let the salad marinate only 15 minutes—longer can make cucumbers watery. Store leftovers in an airtight container in the refrigerator for up to 2 days; refresh with a pinch of salt and an extra splash of red wine vinegar if needed. Freezing isn’t recommended because cucumbers lose crispness. Dietary swap: for a low-sugar option, replace honey with 1 tsp sugar-free sweetener suitable for cold dressings.