Crispy Cucumbers and Tomatoes in Dill Dressing Recipe

Ingredients

1/4 cup cider vinegar

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon chopped fresh dill weed

1/4 teaspoon ground black pepper

2 tablespoons vegetable oil

2 cucumbers, sliced

1 cup sliced red onion

2 ripe tomatoes, cut into wedges

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Nutrition

Amount Per Serving (6 total)

Calories

71 cal

Fat

4.7 g

Carbs

6.7 g

Based on a 2,000 calorie diet

Reviews (237)

Rate This Recipe

128

naples34102

Jul. 9, 2009

"Good, but ordinary--nothing unique. I used olive oil rather than vegetable oil, and more dill than called for as well. I also added chunks of avocado for added interest. This is good for an idea when..." See more you're stumped for some kind of salad to make. Update, 2/09: This time I eliminated the sugar and the vinegar. Used olive oil and a good squeeze of fresh lemon juice instead. Now this I loved! Instead of tangy and sweet it was light and refreshing. A definite do-over!"

COOKER476

Jun. 5, 2005

"Used 1/2 apple cider vinegar and 1/2 balsamic vinegar. Used dried dill weed and doubled both it and the pepper. Used only 1/2 the amount of required oil, and used olive. Halved the cucumber lengthw..." See moreise, peeled and seeded it before slicing it. Subbed homegrown cubed kohlrabi for 1/2 of the cucumber. Increased the onion slightly and decreased the tomato a bit. When all done, I tasted it and added a touch more balsamic vinegar and some cubed avocado pieces. Refrigerated it several hours before serving. This was THE BEST cucumber-type salad I have ever made, and I am sure that it would be excellent as written. However, I would stick with my combo of vinegars. DO try this!!!"