Cucumber-Tomato Half Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, refreshing salad where precisely halved vegetables create balanced textures and flavors. This mediterranean-inspired salads ready in about 15 minutes pairs cucumber, ripe tomato, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cucumber
• 1 ripe tomato
• 1/4 red onion
• 1 tbsp fresh dill
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp lemon juice
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Cut 1 cucumber lengthwise into 1/2-inch thick half-moons. Slice 1 ripe tomato into 1/4-inch half-moons. Thinly slice 1/4 red onion into half-rings.
2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: In a large bowl, combine cucumber, tomato, and red onion. Pour dressing over vegetables and toss gently until evenly coated.
4. Step 4: Chill for 15 minutes to allow flavors to meld, stirring once halfway through.
5. Step 5: Stir in 1 tbsp chopped fresh dill just before serving. Taste and adjust salt or vinegar if needed, adding up to 1/4 tsp more salt if desired.
6. Step 6: Serve chilled as a side dish or light main course.