Go Back
–+ servings

Tangy Cucumber Tomato and Dill Salad

This fresh and tangy salad is a perfect side with grilled and roasted meats, baked fish and poultry during the summer season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition

Ingredients
  

  • 4 mini cucumbers, thinly sliced
  • 1 shallot, sliced
  • ¾ cup gourmet tomatoes, cut in half
  • 4 tbsp fresh dill, roughly chopped (extra for garnishing)
  • 2 tbsp vinegar
  • 2 tbsp extra virgin olive oil
  • ½ tsp sugar
  • ½ tsp Himalayan salt
  • ¼ tsp pepper
  • black olives for garnishing (optional)

Equipment

  • large bowl

Method
 

  1. In a medium bowl, stir together slice cucumbers and salt. Set aside for about 30 minutes or place in the refrigerator. Then squeeze out gently any excess water. Then add shallots, tomatoes and dill.
  2. Drizzle the dressing over the salad and stir until the dressing is evenly distributed. Place in the refrigerator until ready to serve. Give it a quick toss before serving.
  3. Garnish with dill and black olives if desired.

Nutrition

Calories: 120kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 299mgPotassium: 530mgFiber: 2gSugar: 7gVitamin A: 549IUVitamin C: 13mgCalcium: 54mgIron: 1mg

Tried this recipe?

Let us know how it was!