Cucumber Tomato Salad With Basil & Dill for Summer Bliss

This Cucumber Tomato Salad with Basil & Dill is a refreshing delight, perfect for summer picnics and gatherings.

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Prep Time 15

Chill Time 1

Total Time 1 15

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumber English or mini cucumbers preferred
2 cups Tomatoes Ripe and fragrant
0.25 cups Red Onion Slice thinly or omit

For the Dressing

0.25 cups Olive Oil Can substitute with mild vegetable oil
3 tablespoons Red Wine Vinegar White wine vinegar can be used as a substitute

For the Garnish

0.5 cups Fresh Basil Dried basil can be substituted
1 teaspoon Dried Dill Fresh dill can be used if available
to taste Salt
to taste Pepper

Equipment

Mixing bowl
cutting board
Knife
Plastic wrap

Method

Step-by-Step Instructions

Prepare the vegetables by washing them under cold running water and drying them thoroughly.
Chop the cucumbers into uniform shapes and add them to a large mixing bowl.
Slice the red onion thinly and add it to the bowl with the cucumbers.
Cut the tomatoes into chunks, discarding any seeds, and mix into the bowl.
Add chopped fresh basil and dried dill, mixing well.
Drizzle olive oil and red wine vinegar over the salad, then season with salt and pepper. Toss gently.
Cover the bowl and refrigerate for at least one hour to let flavors meld.
Before serving, taste and adjust seasonings if necessary, then transfer to a serving bowl.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gSodium: 200mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Best served chilled or at room temperature.

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