Tomato Cucumber Salad

Our Tomato Cucumber Salad recipe is made with fresh veggies and a vinegar dressing. This easy side dish can be prepared ahead of time!

Course Salad

Cuisine American

Prep Time 15

Chilling Time 15

Total Time 15

Servings

Calories 36kcal

Author Tonia Larson

Equipment

Ingredients

1 lb cucumbers about 3 cups diced
1 lb grape tomatoes about 3 cups sliced
½ medium purple onion about 1/2 cup sliced
¼ cup rice vinegar
1 tablespoon granulated sugar
1 tablespoon minced fresh dill
1 teaspoon sea salt
½ teaspoon coarsely ground black pepper

Instructions

Peel the cucumbers if needed and then dice them into small pieces. Place them in a large bowl.
Slice the grape tomatoes in quarters and add them to the bowl.
Use a mandoline slicer to slice onions and then cut them into smaller pieces. Add them to the bowl.
Stir the vegetables to combine.
In a small bowl, whisk together the rice vinegar, granulated sugar, chopped dill, sea salt, and black pepper.
Pour the dressing over the salad and stir to coat. Cover and refrigerate for at least 15 minutes or until ready to serve.

Video

Notes

One: Make Ahead

If prepared ahead of time you can drain the excess liquid/dressing before serving.

Two: Storage

Three: Creamy

Stir in 1/4-1/2 cup of sour cream, greek yogurt, or mayo.

Four: Panera Tomato Basil Cucumber Salad

Add 1/2 cup of chopped or thinly sliced fresh basil. Omit the onion if desired.

Five: Mediterranean

Stir in 4 ounces of crumbled feta cheese and 1/4 cup of chopped fresh parsley. Add 1/3 cup of olive oil to the dressing and omit the fresh dill. You can also substitute the rice vinegar with lemon juice if you want to.

Six: Tomato Cucumber Mozzarella Salad

Add an 8-ounce package of fresh mozzarella balls.

Nutrition