Go Back
+ servings
Print Recipe
5 from 2 votes

Cucumber Tomato Salad

Cucumber Tomato Salad is a great end of summer recipe. It's fresh, herbaceous, and makes an AMAZING side dish for grilled meat.
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: Cucumber Tomato Salad
Servings: 6
Author: Susie Bulloch (heygrillhey.com)


  • 1 large English cucumber sliced
  • 2 medium tomatoes chopped
  • ¼ cup red onion thinly sliced

Lemon Dill Dressing

  • 3 Tablespoons olive oil
  • 1 Tablespoon fresh dill minced
  • 1 Tablespoon fresh parsley minced
  • 1 Tablespoon fresh chives minced
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • juice of half a lemon


  • Prepare your vegetables and place them in a bowl that is large enough that you can stir without spilling.
  • Combine all the ingredients for the lemon dill dressing in a small bowl or glass measuring cup.
  • Pour the dressing over the cut vegetables and stir gently to coat all the vegetables with the dressing.
  • Place in the refrigerator and allow to cool for 2-3 hours. You can eat this fresh, but I prefer it after the vegetables have had time to sit in the dressing.


Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg