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Cucumber Tomato Salad

Cucumber tomato salad with glossy cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. This no-cook summer salad marinates for 15 minutes for bright, fresh garden flavor.
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Prep Time 15 minutes
Marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 120
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
  • salt To taste
  • black pepper To taste
Herbs
  • 2 tbsp fresh dill Chopped
  • 2 tbsp fresh parsley Chopped

Method
 

Prep the salad base
  1. Combine the sliced English cucumbers, halved cherry tomatoes, and thinly sliced red onion in a large bowl.
  2. Let the vegetables sit uncovered for a minute while you mix the dressing so they start glossy but not watery.
Make the vinaigrette
  1. Whisk the olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until combined.
Marinate
  1. Pour the vinaigrette over the vegetables and toss well to coat every cucumber round.
  2. Let the salad marinate at room temperature for 15 minutes so the flavors develop and the vegetables look glossy.
Finish and serve
  1. Toss the salad again, then taste and adjust seasoning as needed.
  2. Top with chopped fresh dill and fresh parsley right before serving for a bright, fresh finish.

Notes

For the best texture, slice cucumbers to 1/4-inch rounds and use a sharp mandoline or steady hand for even thickness so they marinate uniformly. Refrigerate in an airtight container up to 2 days; drain any excess liquid before serving. Freezing is not recommended. For a dairy-free swap, this recipe is already naturally dairy-free; you can also use maple syrup instead of honey if needed.