Garden Tomato and Cucumber Salad with Lemon-Dill Dressing
A vibrant summer salad featuring vine-ripened tomatoes and crisp cucumbers tossed in a bright lemon-dill vinaigrette. This american-inspired salads (vegetarian) ready in about 20 minutes blends diced Tomatoes, ripe garden, medium, diced Cucumber, peeled, thinly sliced Red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cups, diced Tomatoes, ripe garden
- 1 medium, diced Cucumber, peeled
- 1/4 cup, thinly sliced Red onion
- 2 tablespoons, chopped Fresh dill
- 1 tablespoon Lemon juice
- 3 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
Instructions
- Step 1: In a large bowl, combine 2 cups diced ripe garden tomatoes, 1 medium peeled and diced cucumber, and 1/4 cup thinly sliced red onion. Toss gently until evenly distributed.
- Step 2: Add 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, and 3 tablespoons olive oil to the bowl. Season with salt and black pepper to taste, then toss until all ingredients are coated and the salad is evenly dressed.
- Step 3: Let the salad rest at room temperature for 15 minutes to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garden Tomato and Cucumber Salad with Lemon-Dill Dressing take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Garden Tomato and Cucumber Salad with Lemon-Dill Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Garden Tomato and Cucumber Salad with Lemon-Dill Dressing?
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 Garden Tomato and Cucumber Salad with Lemon-Dill Dressing 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 Garden Tomato and Cucumber Salad with Lemon-Dill Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
