Crispy Cucumbers and Tomatoes in Dill Dressing

243 Reviews 13 Pics
  • Prep

    15 m
  • Ready In

    30 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Crispy cucumbers, fresh tomatoes, and onion add spark to this simple summer salad.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.

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Reviews (243)

Rate This Recipe
naples34102
134

naples34102

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 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
76

COOKER476

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 lengthwise, 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!!!

GINAH1
52

GINAH1

Wonderful refreshing light salad! Perfect compliment to any meal. Just as good the second day.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 71 cal
  • 4%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 6.7 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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