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.
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.
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.
Other Easy & Healthy Summer Veggie Salad Ideas
Tomato, Cucumber & Dill Salad
- 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
- 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.
Yes. Use half as much dried dill as you would fresh dill.
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.
Yes. It actually tastes better if made at least one hour ahead or overnight to let the flavors marinate.