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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 so the flavors blend and the bowl looks bright red-and-green.
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Prep Time 15 minutes
marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 170
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
Herb 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
 

Prep the vegetables
  1. Add sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion to a large bowl.
  2. Arrange the vegetables so the cucumbers are mostly in a single layer for even coating later.
Make the vinaigrette
  1. Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until smooth.
Marinate and finish
  1. Pour the dressing over the vegetables and toss well to coat every surface.
  2. Let the salad marinate at room temperature for 15 minutes.
  3. Toss again, taste, and adjust seasoning with more salt and black pepper as needed.
  4. Top with chopped fresh dill and fresh parsley and serve.

Notes

For best texture, slice cucumbers into 1/4-inch rounds and keep them cool until mixing; the vinaigrette will still cling well after 15 minutes of marinating. Store covered in the refrigerator for up to 2 days; the cucumbers may soften slightly but the flavor stays bright. Freezing is not recommended due to the watery cucumber texture. For a lighter option, use half the olive oil (or replace with a light olive-oil vinaigrette) to reduce calories while keeping the tangy profile.