This Cucumber Tomato Salad is a classic summer staple that is a potluck favorite. Enjoy all on its own or serve it with fish, chicken, pork, or grilled steak!
I call this my detox salad. Because it’s one of my go-to recipes after the fourth-quarter holidays, or after weeks of testing chocolate recipes for Easter. Or during baseball season when we eat hot dogs pretty much every day for dinner. Don’t judge.
I discovered this Cucumber Tomato Salad about eight years ago when Paul and I were younger, spry, and motivated enough to try the Insanity exercise program. The regimen has you not only do the most intense physical activity ever, but also requires a strict diet.
Interestingly enough, as hard as the workouts were, the restricted eating was harder! We only got three weeks into it before we ditched the diet plan. But this salad became a regular and loved favorite. Still is today.
Different variations of it have been floating around forever – some without tomato, some with parsley instead of dill, some where you “sweat” the cucumbers to draw out any excess moisture, and some even with a creamy dressing instead of a vinaigrette. But I love this version the best. Light and refreshing, it’s always a hit at summer gatherings!
Other Cucumber recipes you might like!
Watch the video and see how it’s made!
- 2 whole English cucumbers , ends trimmed, cut into 1/2 inch pieces
- 3 small Roma tomatoes , cut into 1/2 inch pieces
- 1/2 whole red onion , halved, sliced thin
- 1/3 cup water
- 1/3 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh dill
Place cucumbers, tomato, and onion in a large bowl.
Put water, vinegar, sugar, salt, and pepper in a jar with a tightly fitted lid. Shake vigorously for about 10 seconds to incorporate.
Pour dressing over the cucumbers and tomatoes. Mix to coat.
Cover bowl and refrigerate for 1 hour to let the flavors blend.
Drain off the liquid; sprinkle with fresh dill and serve.
Leftovers can be kept covered in the refrigerator for up to 24 hours.
Sometimes I’ll add in some feta cheese - also wonderful!