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Cucumber Tomato Salad

Cucumber tomato salad with glossy 1/4-inch cucumber rounds and halved cherry tomatoes coated in a tangy herb vinaigrette. This easy no-cook side dish comes together fast and improves after a 15-minute room-temperature marinate.
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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
  • 1 English cucumbers Slice into 1/4-inch rounds.
  • 2 cup cherry tomatoes Halve.
  • 0.5 red onion Thinly sliced.
Dressing & herbs
  • 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.
  • 2 tbsp fresh dill Chopped.
  • 2 tbsp fresh parsley Chopped.

Method
 

Build the salad
  1. Add the English cucumbers, halved cherry tomatoes, and thinly sliced red onion to a large bowl.
  2. In a separate bowl, whisk together olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper until the dressing looks combined and glossy.
  3. Pour the vinaigrette over the vegetables and toss well to coat so the cucumber rounds look lightly slicked with dressing.
Marinate and finish
  1. Let the salad marinate at room temperature for 15 minutes so the flavors meld and the tomatoes start releasing juice.
  2. Toss again, taste, and adjust seasoning as needed for a balanced tang and sweetness.
  3. Top with chopped fresh dill and fresh parsley right before serving for bright color and fresh herb aroma.

Notes

For best texture, slice cucumbers to 1/4-inch rounds and halve tomatoes right before mixing. Refrigerate leftovers in an airtight container for up to 2 days; drain excess liquid if you want crunchier cucumbers. Freezing isn’t recommended because cucumbers and tomatoes soften after thawing. For a lighter option, use 1 tablespoon olive oil to reduce calories while keeping the vinegar and honey proportions for flavor.