Cucumber Tomato Salad

Cucumber tomato salad with glossy cucumber rounds and halved cherry tomatoes tossed in a tangy herb vinaigrette. No-cook summer salad that marinates 15 minutes for fresh, bright flavor and a vivid red-and-green look.

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Prep Time 15

marinating 15

Total Time 30

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 125

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

Prepare the salad

Add the sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion to a large bowl. Keep the vegetables spread out so the dressing can coat evenly.
Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl. Whisk until the honey dissolves and the mixture looks uniformly glossy.
Pour the vinaigrette over the vegetables and toss well to coat. Stop when everything is lightly coated and the cucumbers look freshly slick with dressing.

Marinate and finish

Let the salad marinate at room temperature for 15 minutes. During this time, you should see the tomatoes release juice and the bowl start to look lightly pooled and glossy.
Toss again, taste, and adjust seasoning. Finish by sprinkling fresh dill and fresh parsley over the top right before serving for bright green flecks.

Notes

For the best crunch and shine, slice cucumbers into consistent 1/4-inch rounds and serve within 1 day. Refrigerate in a covered container up to 3 days; the flavors improve slightly but the cucumbers soften over time. Freezing is not recommended. For a dairy-free option, keep it as written; for a lower-sugar swap, replace honey with 1/2 tsp maple syrup or omit honey and add a pinch more vinegar to balance.