This Cucumber Tomato Dill Salad is crisp, refreshing, and bursting with bright summer flavor. With juicy tomatoes, crunchy cucumbers, fresh herbs, and a light vinaigrette, it’s the perfect simple salad for warm days and easy meals. Every bite feels clean and cooling, with the delicate aroma of fresh dill bringing a fresh garden flavor that pairs beautifully with the veggies.
This salad comes together in just minutes and complements nearly any meal — from grilled chicken and seafood to pasta, kebabs, or sandwiches. You can serve it as a light lunch, a refreshing side dish, or make it ahead for BBQs and gatherings. It’s wholesome, hydrating, and made with everyday ingredients.
Naturally gluten-free, dairy-free, and vegan, this salad fits most dietary lifestyles and tastes just as delicious the next day. Simple, classic, and full of fresh crunch — this is a recipe you’ll want in your weekly rotation.
Key Ingredients & Substitutions
Fresh produce shines in this recipe — but you can easily swap ingredients based on what you have.
Cucumbers: English or Persian cucumbers are ideal for crunch and thin skin. Regular cucumbers work — peel and deseed if desired.
Tomatoes: Cherry or grape tomatoes are sweet and juicy. Roma or heirloom tomatoes also work — just chop and drain excess juice.
Red Onion: Adds bite. Substitute green onions for a milder flavor or shallots for a soft sweetness.
Fresh Dill: The star herb — provides classic flavor. If needed, swap with parsley or use half dill + half mint.
Olive Oil: Extra-virgin olive oil adds richness. Avocado oil also works.
Vinegar or Lemon: Red wine vinegar or fresh lemon juice brighten the salad. White wine vinegar works too.
Equipment You’ll Need
- Cutting board & sharp knife
- Large mixing bowl
- Measuring spoons
- Spoon or tongs for mixing
Flavor Variations & Add-Ins
- Feta Toss-In: Add crumbled feta for a Greek-style twist.
- Avocado: Add diced avocado just before serving.
- Chickpeas: Add chickpeas for a filling protein boost.
- Balsamic Option: Swap vinegar for balsamic + basil.
- Garlic Kick: Add one minced garlic clove for extra punch.
How to Make Cucumber Tomato Dill Salad
Ingredients You’ll Need:
- 2 cups cucumbers, sliced or diced
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2–3 tablespoons fresh dill, chopped
Light Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1/2 teaspoon Dijon mustard (optional)
- Salt & black pepper, to taste
How Much Time Will You Need?
Only 10 minutes — quick, fresh, and effortless.
Step-by-Step Instructions:
1. Prep the Vegetables
Slice cucumbers and tomatoes. Thinly slice the red onion. Chop fresh dill.
2. Mix the Dressing
Whisk olive oil, vinegar (or lemon), Dijon (optional), salt, and pepper together in a bowl.
3. Toss the Salad
Combine cucumbers, tomatoes, onion, and dill in a bowl. Drizzle dressing over and toss gently to coat.
4. Chill & Serve
Serve immediately or chill 15–30 minutes to let flavors blend.
Pro Tips for Best Texture & Taste
A few small tricks make this salad crisp and flavorful.
- Salt lightly: Cucumbers release water — season gradually.
- Drain tomatoes if juicy: Keeps salad crisp.
- Serve chilled: Best when cool and refreshing.
- Add dill last: Keeps its flavor bright.
Frequently Asked Questions
How long does it last?
Best within 24 hours. Store covered in the fridge. Add salt right before serving to maintain crunch.
Can I make this ahead?
Yes — prep ingredients and dressing separately, then mix before serving.
Can I add protein?
Absolutely — grilled chicken, salmon, chickpeas, or feta all work beautifully.
Is this gluten-free and dairy-free?
Yes — naturally gluten-free, dairy-free, and vegan.