This incredibly refreshing cucumber and tomato salad, infused with dill, is a simple yet delightful summer dish that complements chicken, burgers, meats, and fish superbly.
During the summer, tomatoes are an invaluable addition to various salads, and in my culinary world, I’m never short of creative recipes to showcase them. There’s the creamy Burrata and Tomato with Avocado Salad, the refreshing Tomato and Hearts of Palm Salad, and my go-to divine Grilled Corn and Tomato with Avocado Salad that I frequently prepare. However, there’s always space for more. Enter the Dilled Cucumber and Tomato Salad—a go-to when I crave a swift yet flavorsome salad. It owes its deliciousness to a handful of chopped dill, seasoned cucumbers, thinly sliced red onion, and ripe, succulent tomatoes doused with a blend of vinegar, oil, and a hint of honey. It’s a breeze to whip up, taking merely 10 minutes, making it an ideal summer staple that you’ll adore.
Ingredients for Cucumber Tomato Salad
Crafting this salad is a breeze and lightning-fast. Here’s the lineup of ingredients:
– English or hothouse cucumber: These cucumbers boast tender skin, eliminating the need for peeling.
– Campari or cocktail tomatoes, or any medium-sized tomato variety
– Red onion
– Abundant fresh dill
– Vinegar options like champagne vinegar, cider vinegar, or red wine vinegar
– Extra virgin olive oil or canola oil
– Honey or granulated sugar
– Kosher salt and freshly ground black pepper
Preparing This Dilled Cucumber Tomato Salad
Begin by seeding and slicing the cucumber. As we’re using English cucumbers with their tender skin, there’s no necessity to peel them. However, to ensure a bitterness-free experience, remove the seeds before slicing. If using regular cucumbers, peel them beforehand. For this salad, we prefer thick, sizable cucumber slices.
To enhance crispness and infuse flavor, salt the cucumbers. Salting works like a brine, drawing out moisture while intensifying taste. Discarding the excess cucumber water is optional—some might even enjoy it! Moreover, rinsing the cucumbers isn’t required; the salt adds its own distinct flavor.
Next, thinly slice the red onion and finely chop a generous amount of fresh dill. Opt for thin red onion slices and be generous with the dill for maximum flavor.
To dress the salad, combine tangy vinegar, oil, and a touch of honey to achieve a harmonious flavor profile. Depending on preference, select champagne or rice vinegar for a milder tang or opt for red wine or cider vinegar for a more pronounced bite. Balancing with a drizzle of honey or sugar, along with salt and pepper, completes the flavorful dressing.
Options for Salad Variations or Replacements
Consider employing thin-skinned hothouse or Persian cucumbers for this salad. If opting for garden cucumbers, peel them before slicing.
Experiment with cherry tomatoes or garden tomatoes.
Explore alternative leafy herbs such as mint, tarragon, or basil in this dish, or even a blend of various herbs.
Substitute different types of vinegar or experiment with fresh lemon or lime juice as an alternative acidic component.
Salad of Fresh Tomatoes and Cucumbers with Dill DressingÂThis incredibly refreshing cucumber and tomato salad, infused with dill, is an effortless summer dish that complements chicken, burgers, meats, and fish impeccably.Type: SaladCuisine: AmericanTags: Cucumber Salad, Tomato SaladPreparation Time: 10 minutesTotal Time: 10 minutesServings: 6Calories: 68 kcalIngredients:– 1 English cucumber– 1 teaspoon kosher salt– 12 ounces Campari tomatoes or cocktail tomatoes– ¼ small red onion, thinly sliced and peeled– 3 tablespoons champagne vinegar, red wine vinegar, or cider vinegar– 2 tablespoons olive oil– 1 tablespoon honey– â…“ cup chopped fresh dill– ½ teaspoon freshly ground black pepperInstructions:1. Cut the English cucumber in half lengthwise, scoop out the seeds, and discard them. Slice the cucumber into thick half-moons and place them in a large bowl. Sprinkle the cucumbers with ½ teaspoon of kosher salt and allow them to sit for a while to crisp up and release moisture. After approximately 5 minutes, discard any excess cucumber water.2. Slice the Campari or cocktail tomatoes into thick wedges and add them to the bowl along with the thinly sliced red onion.3. Drizzle the vegetables with the chosen vinegar, olive oil, honey, remaining kosher salt, and freshly ground black pepper. Gently toss the ingredients with a spoon until they are evenly coated.4. Sprinkle the chopped dill over the salad and toss once more.5. Serve the salad chilled or at room temperature.Nutrition
Calories: 68kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 181mg | Fiber: 1g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 0.5mg
