Cucumber Salad with Dill Vinaigrette

1 Reviews

Prep: 20 min
Ready In: 20 min

“A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.” - by CHEFBOYOSARAH

Ingredients

1 pint grape tomatoes, halved
3 cucumbers - peeled, seeded, and chopped
1 red onion, chopped
2 yellow bell peppers, chopped
1/4 cup cider vinegar
1/4 cup olive oil
1 (4 ounce) jar capers, drained
2 teaspoons dried dill

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

Nutrition

Amount Per Serving (4 total)

Calories
193 cal
10%

Fat
14.7 g
23%

Carbs
15.4 g
5%

Based on a 2,000 calorie diet

Share It

Reviews (1)

Rate This Recipe

lutzflcat

Feb. 24, 2013

"I used mini gourmet cucumbers, so I didn’t peel or seed them but, otherwise, followed the recipe to the letter. Just a little tart for our tastes, but still yummy. Next time, I will use milder whit..." See moree balsamic vinegar instead of cider vinegar and maybe add just a sprinkle of sugar, if necessary. I like this salad’s colorful presentation."

More Reviews