How to Make Easy Cucumber Tomato Salad | The Stay At Home Chef

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is budget-friendly.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion adds freshness, while white onion is often less expensive.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a zesty flavor, while vinegar is a cost-effective alternative.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro adds unique flavor, while spinach is more affordable.

Slice off the ends of 2 English cucumbers and cut them in half, then slice them in half lengthwise and again to quarter them into bite-sized pieces.

Transfer the cucumber pieces to a large mixing bowl.

Cut up a pint of cherry tomatoes in half and add them to the mixing bowl with the cucumbers.

Dice up a red onion and add it to the mixing bowl with the cucumber and tomatoes.

In a separate bowl, whisk together 2 tablespoons of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of apple cider vinegar, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 2 tablespoons of freshly chopped dill.

Pour the dressing over the salad and toss everything together.

Taste the salad and add up to 1/2 teaspoon more salt if desired.

Cover the salad with plastic wrap and chill in the fridge for an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary