Lemon-Dill Tomato and Cucumber Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A bright, refreshing salad featuring ripe tomatoes and cucumbers with a zesty lemon-dill dressing. This american-inspired salads ready in about 15 minutes pairs finely chopped fresh dill, extra-virgin olive oil, fresh lemon juice 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 148 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, sliced into 1/4-inch rounds ripe tomatoes
• 1 large, peeled and sliced into 1/4-inch rounds cucumber
• 2 tbsp, finely chopped fresh dill
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Place 2 medium ripe tomatoes, sliced into 1/4-inch rounds, and 1 large peeled cucumber, sliced into 1/4-inch rounds, in a single layer on a large platter.
2. Step 2: Sprinkle the vegetables with 2 tbsp fresh dill, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper.
3. Step 3: Whisk 3 tbsp extra-virgin olive oil and 2 tbsp fresh lemon juice together in a small bowl until emulsified.
4. Step 4: Drizzle the dressing over the vegetables and gently toss to coat evenly.