Description
A tangy, herb-infused salad blending crisp cucumbers and juicy tomatoes with a bright vinegar dressing. Perfect as a light lunch or side, this refreshing salad balances sweet, sour, and aromatic herbs for a vibrant, no-cook dish.
Ingredients
Tomatoes, 1.5 lbs (about 4-5 medium, ripe and juicy)
Cucumbers, 2 large (English, Persian, or garden)
Red Onion (optional), 1/2 medium, thinly sliced
White Vinegar, 1/4 cup
Granulated Sugar, 2 Tbsp
Salt, 1 Tbsp (adjust to taste)
Freshly Ground Black Pepper, to taste
Garlic Granules, 1 tsp
Fresh Dill, 1/4 cup chopped (or 1 tsp dried)
Red Pepper Flakes (optional), 1/2 tsp for spice
Instructions
Chop tomatoes into 1-inch pieces; slice cucumbers into 1/4-inch rounds or half-moons.
In a large bowl, whisk together vinegar, sugar, salt, pepper, garlic, and dill until sugar and salt dissolve.
Add tomatoes, cucumbers, and red onion (if using) to the dressing. Toss gently to coat.
Cover and refrigerate for 30–45 minutes to allow flavors to meld.
Adjust seasoning before serving.
Notes
For best flavor, refrigerate at least 30 minutes before serving.
Customize with herbs like parsley or cilantro.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Category: Salads
- Method: Marinating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 14g
- Sodium: 1000mg
- Fat: 0.1g
- Saturated Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg