Cucumber-Tomato Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing, crisp salad featuring juicy cucumbers and tomatoes in a bright lemon-herb dressing, ideal for a light Whole30 lunch or side. This mediterranean-inspired salads (whole30) ready in about 15 minutes pairs diced into 1/2-inch cubes Tomato, thinly sliced Red onion, Olive oil 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 80 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

• 8 oz, peeled and diced into 1/2-inch cubes Cucumber
• 6 oz, diced into 1/2-inch cubes Tomato
• 2 oz, thinly sliced Red onion
• 2 tbsp Olive oil
• 1, juiced Lemon
• 1 tsp, chopped Fresh dill
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: In a large bowl, combine the 8 oz diced cucumber, 6 oz diced tomato, and 2 oz sliced red onion. Toss gently to mix.
2. Step 2: In a small jar, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped dill until emulsified.
3. Step 3: Pour the dressing over the vegetables and toss until evenly coated. Refrigerate for 15 minutes to allow flavors to meld, then serve chilled with extra dill for garnish.