Cucumber Tomato Dill Salad
What makes this tomato dill salad especially delightful is how quickly it comes together. There’s no need for complicated cooking techniques or hard-to-find ingredients.
Equipment
- Cutting board
- Chef’s knife
- Mixing Bowl
- Small bowl or jar
- Salad Tongs or Spoon
Ingredients
For the Salad:
- 2 large cucumbers thinly sliced
- 3 –4 ripe tomatoes chopped
- 1/2 small red onion thinly sliced (optional for a bit of bite)
- 1/4 cup fresh dill finely chopped
- 1/4 cup feta cheese crumbled (optional, but highly recommended)
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup optional, balances acidity
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Vegetables
- Wash the cucumbers and tomatoes thoroughly.
- Slice the cucumbers thinly—about 1/8-inch thick works best for a tender crunch.
- Chop the tomatoes into bite-sized pieces. If you prefer, remove the seeds to prevent extra liquid in the salad.
- Thinly slice the red onion, if using.
- Pro tip: Use a sharp knife for clean cuts; it keeps the cucumber slices crisp and prevents bruising the tomatoes.
Chop the Dill
- Rinse the fresh dill and pat dry with a paper towel.
- Remove any thick stems and finely chop the fronds.
- Pro tip: Chop right before mixing into the salad to keep the flavor bright and fresh.
Make the Dressing
- In a small bowl or jar, combine olive oil, red wine vinegar (or lemon juice), Dijon mustard, and honey.
- Season with a pinch of salt and freshly ground black pepper.
- Whisk or shake vigorously until the dressing is smooth and slightly emulsified.
- Pro tip: Whisk continuously to prevent lumps and ensure the mustard fully blends with the oil and vinegar.
Assemble the Salad
- In a large mixing bowl, add cucumbers, tomatoes, red onion, and chopped dill.
- Pour the dressing over the vegetables.
- Toss gently until everything is evenly coated.
- Pro tip: Use a folding motion instead of stirring too vigorously to keep the vegetables intact and prevent them from becoming mushy.
Add Optional Toppings
- Sprinkle crumbled feta cheese over the top for a creamy, tangy finish.
- Taste and adjust seasoning with extra salt, pepper, or a splash of lemon juice if needed.
- Pro tip: Serve immediately for the freshest crunch, or let it chill in the fridge for 15–20 minutes to allow flavors to meld.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 120–150 kcal
- Protein: 2–4g
- Carbohydrates: 6–8g
- Fiber: 2g
- Sugar: 3–5g
- Fat: 9–11g
- Sodium: 180–300mg
- Vitamin C: High