Cucumber-Tomato Herb Salad with Lemon-Dill Vinaigrette
A crisp, herbaceous salad featuring juicy tomatoes, cool cucumbers, and a bright lemon-dill dressing that transforms simple ingredients into a refreshing summer favorite. This mediterranean-inspired salads (mediterranean, vegan) ready in about 15 minutes pairs halved cherry tomatoes, thinly sliced red onion, chopped fresh dill 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 95 calories and feeds 4, 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
- 2 medium, peeled and sliced into 1/4-inch rounds English cucumbers
- 2 cups, halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 3 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint
- 3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: In a small jar with a tight-fitting lid, combine 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper; shake vigorously for 30 seconds until emulsified.
- Step 2: In a large bowl, combine 2 medium peeled and sliced English cucumbers, 2 cups halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
- Step 3: Pour the vinaigrette over the vegetable mixture and toss gently until evenly coated, then fold in 3 tbsp chopped fresh dill and 2 tbsp chopped fresh mint.
- Step 4: Let the salad sit at room temperature for 15 minutes to allow flavors to meld before serving, stirring once to redistribute herbs.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Tomato Herb Salad with Lemon-Dill Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cucumber-Tomato Herb Salad with Lemon-Dill Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.
Can I substitute ingredients in Cucumber-Tomato Herb Salad with Lemon-Dill Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cucumber-Tomato Herb Salad with Lemon-Dill Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cucumber-Tomato Herb Salad with Lemon-Dill Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
