Cucumber Tomato Salad
A fresh and flavorful side dish made with crisp cucumbers, juicy tomatoes, and a simple homemade vinaigrette. Ready in just 15 minutes and always a crowd favorite.
Servings: 6 servings
Ingredients
- 2 whole English cucumbers ends trimmed, cut into ½ inch pieces
- 3 small Roma tomatoes cut into ½ inch pieces
- ½ whole red onion halved, sliced thin
- ⅓ cup water
- ⅓ cup apple cider vinegar
- 2 tbsp granulated sugar
- ½ tsp coarse salt
- ¼ tsp pepper
- 2 tbsp chopped fresh dill
- ¼ cup crumbled feta cheese
- 1 small ripe avocado diced (optional)
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 over the cucumbers, tomatoes, and onions. Mix to coat.
- Cover bowl and refrigerate for 1 hour to let the flavors blend. Drain off the liquid.
- Toss in the fresh dill, feta, and avocado.
- Transfer to a serving bowl or individual plates. Enjoy!
Video
Notes
- English cucumbers are preferred because they have fewer seeds and less water content.
- Use ripe, flavorful tomatoes for the best taste.
- Soak the red onion in cold water for 10 minutes if you prefer a milder onion flavor.
- Allow the salad to marinate for at least 1 hour before serving so the flavors can develop.
- Drain excess liquid before adding the feta, dill, and avocado.
- Add the avocado just before serving to prevent browning.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1serving | Calories: 94kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 270mg | Potassium: 252mg | Fiber: 3g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 0.4mg