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Cucumber Tomato Salad

Cucumber tomato salad with glossy cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. A no-cook summer salad that marinates for 15 minutes for bold, fresh flavor.
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Prep Time 15 minutes
Marinate 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 116
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 English cucumbers Sliced into 1/4-inch rounds
  • 2 cup cherry tomatoes Halved
  • 0.5 red onion Thinly sliced
Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 0.5 tsp garlic powder
  • 1 salt To taste
  • 1 black pepper To taste
Fresh herbs
  • 2 tbsp fresh dill Chopped
  • 2 tbsp fresh parsley Chopped

Method
 

Build the salad
  1. Combine the English cucumbers, cherry tomatoes, and red onion in a large bowl.
  2. Whisk the olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper together until the honey dissolves and the dressing looks uniform.
  3. Pour the vinaigrette over the vegetables and toss well to coat every surface with a glossy layer.
Marinate and finish
  1. Let the salad marinate at room temperature for 15 minutes so the vegetables take on a tangy herb flavor.
  2. Toss again, taste, and adjust seasoning with more salt and black pepper if needed.
  3. Top with fresh dill and fresh parsley right before serving for bright color and fresh aroma.

Notes

For the best texture, slice cucumbers into consistent 1/4-inch rounds so they marinate evenly. Store covered in the refrigerator up to 2 days; the cucumbers will soften slightly, so add a small pinch of fresh dill and parsley when serving again. Freezing is not recommended. For a lower-sugar option, use 1/2 tsp honey plus 1 tsp more red wine vinegar (or omit honey) and add an extra pinch of salt to balance.