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Cucumber Tomato Salad

Cucumber tomato salad with glossy cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. A no-cook summer salad that marinates for 15 minutes so the vegetables taste fresh and flavorful.
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Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 2 English cucumbers Sliced into 1/4-inch rounds
  • 0.5 red onion Thinly sliced
Tomatoes and fresh herbs
  • 2 cup cherry tomatoes Halved
  • 2 tbsp fresh dill Chopped
  • 2 tbsp fresh parsley Chopped
Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 0.5 tsp garlic powder
  • salt and black pepper to taste

Method
 

Combine the vegetables
  1. Add the English cucumbers, cherry tomatoes, and red onion to a large bowl.
  2. Pour the dressing over the vegetables and toss well to coat so everything looks glossy.
Make the vinaigrette
  1. Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until smooth.
Marinate and finish
  1. Let the salad marinate at room temperature for 15 minutes to let flavors develop.
  2. Toss again, taste, and adjust seasoning if needed.
  3. Top with fresh dill and fresh parsley before serving.

Notes

For the best texture, slice the English cucumbers into even 1/4-inch rounds so they marinate uniformly. Refrigerate leftovers in an airtight container for up to 2 days; the cucumbers will soften slightly. Freezing is not recommended. For a lower-sugar option, replace the honey with a sugar-free sweetener that measures like honey.