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Cucumber Tomato Salad

Cucumber tomato salad with glossy 1/4-inch cucumber rounds and halved cherry tomatoes tossed in a tangy herb vinaigrette. A quick no-cook side dish that marinates 15 minutes for bright, garden-fresh flavor.
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Prep Time 15 minutes
Marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

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

Method
 

Build the salad base
  1. Combine the English cucumbers, cherry tomatoes, and red onion in a large bowl.
  2. Arrange the vegetables so the cucumber rounds and tomatoes are evenly distributed in the bowl.
Make the herb vinaigrette
  1. Whisk together olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until the honey dissolves.
  2. Keep whisking until the dressing looks glossy and evenly combined.
Marinate and serve
  1. Pour the dressing over the vegetables and toss well to coat every piece.
  2. Let the salad marinate at room temperature for 15 minutes so the flavors develop.
  3. Toss again, taste, and adjust seasoning with more salt and black pepper if needed.
  4. Top with fresh dill and fresh parsley right before serving.

Notes

Pro tip: slice cucumbers to a consistent 1/4-inch thickness so they marinate evenly and stay crisp. Refrigerate in a covered container for up to 3 days; note the cucumbers release liquid, so drain lightly or toss again before serving. Freezing is not recommended for best texture. For a lighter option, use 2 tbsp olive oil instead of 3 tbsp to reduce calories while keeping the tangy dressing.