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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 15-minute room-temperature marinate makes the vegetables taste bright and cohesive—no-cook, picnic-ready summer salad.
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Prep Time 15 minutes
Marinating 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 English cucumbers Slice into 1/4-inch rounds.
  • 2 cup cherry tomatoes Halve.
  • 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
 

Assemble the salad base
  1. Add the English cucumbers (1/4-inch rounds), cherry tomatoes (halved), and red onion (thinly sliced) to a large bowl.
  2. Arrange the vegetables so the tomatoes and cucumber are evenly distributed for better coating.
Make the herb vinaigrette
  1. Whisk olive oil, red wine vinegar, honey, garlic powder, salt, and black pepper in a small bowl until the honey dissolves and the dressing looks uniform.
  2. Check seasoning at this point and add more salt or black pepper if needed.
Marinate and finish
  1. Pour the vinaigrette over the vegetables and toss well to coat every piece.
  2. Let the salad marinate at room temperature for 15 minutes, then toss again so the dressing pools evenly.
  3. Taste and adjust seasoning once more, then top with fresh dill and fresh parsley before serving.

Notes

Pro tip: Slice cucumbers close to serving if you want the crispiest rounds; the 15-minute marinate is enough for flavor without making them watery. Refrigerate in a covered container up to 2 days; stir before serving. Freezing is not recommended for this vegetable salad. Dietary swap: for a lower-sodium option, reduce added salt and lean on more black pepper and herbs for flavor.