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Chopped tomato, cucumber, red onion and dill salad in a round white bowl with a nutcracker in the foreground who looks like a chef.

Tomato, Cucumber & Dill Salad

Stacey Mincoff
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.
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Prep Time 12 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 Servings
Calories 141 kcal

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: 141kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 4mgPotassium: 174mgFiber: 1gSugar: 2gVitamin A: 334IUVitamin C: 8mgCalcium: 13mgIron: 1mg
Keyword Tomato cucumber dill salad
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