Cucumber and Tomato Onion Salad

This cucumber tomato salad is a fresh and simple side dish made with crisp cucumbers, sweet tomatoes, red onion, and fresh dill tossed in a tangy vinegar dressing. Perfect for summer barbecues, potlucks, and easy weeknight dinners.

Course Side Dish

Cuisine American

Keyword cucumber salad

Prep Time 15

Chill Time 15

Servings

Calories 84kcal

Author Jesseca

Ingredients

3 cups cucumbers chopped
3 cups cherry tomatoes halved (or substitute your favorite tomatoes)
⅓ cup red onion thinly sliced or finely diced
1 tablespoon fresh dill chopped
1 teaspoon salt
½ teaspoon black pepper
¼ cup avocado oil or olive oil
¼ cup white vinegar
1½ teaspoons granulated sugar

Instructions

Add the cucumbers, tomatoes, red onion, and dill to a large mixing bowl.
In a small bowl or measuring cup, whisk together the oil, vinegar, sugar, salt, and pepper until combined.
Pour the dressing over the vegetables and toss until everything is evenly coated.
Let the salad rest for 15 to 20 minutes before serving to allow the flavors to blend.
Stir once more and serve chilled or at room temperature

Notes

English cucumbers are my favorite for this recipe because they're crisp and don't require peeling.
Cherry tomatoes hold their shape well, but Roma, Campari, or vine-ripened tomatoes are all great options.
For the best texture, serve within a few hours of making.
If making ahead, wait to add the salt until shortly before serving.
Fresh dill gives the best flavor, but 1 teaspoon dried dill can be substituted if needed.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving, as the vegetables will naturally release liquid as they sit.

Nutrition