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Tomato, Cucumber & Dill Salad

Chopped tomato, cucumber, red onion and dill salad in a round white bowl.

This tomato, cucumber & dill salad is quick, light, healthy and delicious. Making it the day before gives you more time with your friends and family.

Quick, Simple, Light, Healthy & Delicious

This salad checks all the boxes. You can make this Tomato Cucumber Salad and eat it right away, or let it marinate for at least an hour, or even the night before. It’s also a lighter and  healthier alternative side dish to serve with your Grilled Burgers instead of french fries, coleslaw or potato salad. I still love those other side dishes, but some days you gotta take a break and eat lighter.

Ingredients to make tomato, cucumber, dill and red onion salad including olive oil, apple cider vinegar, salt & pepper. All on a nice wood board with a nutcracker who looks like a chef.
Pepé is prepping the ingredients to make our yummy tomato, cucumber & dill salad. Later we will be grilling burgers and serving them on our homemade buns. Good thing this salad only takes about 12 minutes.

Wash, Chop, Stir & Eat

This salad comes together as quick as you can roughly chop a few ingredients and splash it with a little olive oil, apple cider vinegar, salt and pepper. It doesn’t have to be complicated to be a great dish.  

colorful blend of cherry tomatoes, quartered on a nice wood cutting board.
Quarter the cherry tomatoes, or cut any other tomato into smaller bite size pieces.

 

Cutting cucumber into small bite size pieces (sliced, then quartered). All on a nice wood board with a chef knife.
Peeling your cucumber is a personal preference. Sometimes I do, sometimes I don’t. If I do, I only peel every other row to make stripes. Totally just for presentation.

 

Shopped red onions on a nice wood cutting board with a copper measuring cup and a chef knife.
OK, this is where you do as I say and NOT as I do… I was in auto pilot mode and chopped this onion into smaller pieces…as I would for most recipes. I meant to leave them in slices that were quartered. It’s really just a personal preference, but I find the bigger slices are easier to handle as your gather a fork full. It’s really your choice. you can also use any kind of onion you want or none at all.

How to Substitute Dried Dill for Fresh Dill?

Basically, you will use half the amount of dried dill in place of fresh dill (1.5 teaspoons dried vs 1 tablespoon fresh). If you plant some in the ground, you’ll have it every summer. It’s considered a self-seeding annual. I actually have to pull several of the plants out because dill can be very invasive. Dill is easily dried and you can store it in a spice jar for later. *I rarely ever throw spice jars away because I can put my own dried herbs in them, or my own herb/spice blends like this spicy mix that I use for so many dishes.

Fresh dill weed sitting on a cutting board waiting to be roughly chopped.
I prefer not to chop the dill to finely because I like the way it looks in larger pieces and like I said above with the onions… easier to gather on a fork. Dry dill will work as well. 

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Other Easy & Healthy Summer Veggie Salad Ideas

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Spicy Jicama Mango Salad

Jicama Mango Slaw

Zesty Mexican Street Corn Salad without Mayo

Mexican Corn Salad

Balsamic Apple, Celery, Bacon & Arugula Salad

Bacon, Apple, celery, red onions, walnuts, manchego cheese and arugala salad in a while bowl, with a nutcracker who looks like a chef in the foreground on the left.

Tomato, Cucumber & Feta Pasta Salad 

Light and healthy pasta salad

Tomato, Cucumber & Dill Salad

This tomato, cucumber & dill salad is the perfect light side dish to serve at your next BBQ. Make it ahead and spend more time with your friends and family.
Prep Time12 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Tomato cucumber dill salad
Servings: 4 Servings
Calories: 141kcal
Author: smincoff

Ingredients

  • 1 Cup Tomato (any tomato cut into bite size pieces)
  • 1 Cup Cucumber (cut into bite size pieces)
  • 1/2 Cup Red Onion (sliced)
  • 1 Tablespoon Fresh Dill (or 1 1/2 teaspoons dried dill)
  • 1/4 Cup Olive Oil (or canola)
  • 1/4 Cup Apple Cider Vinegar (or red wine vinegar)
  • Salt and Pepper to Taste

Instructions

  • Chop vegetables, add equal parts of olive oil and apple cider vinegar to coat. Season with salt and pepper and stir.
  • Eat now or cover and refrigerate for at least one hour, or for even more flavor overnight. If storing over night, stir a few times just to get it evenly coated with marinade.
  • Serve at your next outdoor grilling party for a lighter side dish option.

Nutrition

Calories: 141kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 334IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg
Can I use dried dill instead of fresh dill?

Yes. Use half as much dried dill as you would fresh dill.

Is it safe to leave this tomato and cucumber salad out for several hours?

Yes. There isn’t any mayonnaise or eggs, and the vinegar is a preservative as well as a flavorful dressing. This is the perfect type of salad for backyard barbecues.

Can I make this tomato and cucumber salad ahead?

Yes. It actually tastes better if made at least one hour ahead or overnight to let the flavors marinate.


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