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!
This salad pairs perfectly with pork tenderloin or grilled chicken!
Other Cucumber recipes you might like!
Watch the video for cucumber tomato salad
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Cucumber Tomato Salad
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Brynda Calcador says
Great
Pat says
Making the chicken salad this week.
Sue says
Can you please list calories n carbs for this recipe as I’m a diabetic n need this information…THANKS…
Freddie says
since the internet is global and not everyone measures in “cups” can you add a side-by-side measure in another format?
Hope Lumis says
I put in a chopped avocado and use lemon juice instead of vinegar, They are both GOOD!