Dilled Cucumber And Tomato Salad
A refreshing and tangy cucumber and tomato salad with dill, perfect for summer gatherings or light lunches, offering crisp textures and vibrant flavors.
Ingredients
Instructions
- Place the thinly sliced cucumber in a shallow container.
- Combine vegetable oil, vinegar, dried dill weed, sugar, salt, and pepper in a small jar.
- Cover tightly and shake vigorously to mix the marinade.
- Pour the marinade over the cucumber slices and chill for 6 hours or overnight.
- Just before serving, slice the tomatoes.
- Remove the cucumber from the marinade and arrange the cucumber and tomato slices alternately on a bed of lettuce.
Tips & Substitutions
For a refreshing twist, consider adding thinly sliced red onion or bell pepper to the salad. If fresh dill is available, feel free to substitute it for dried dill weed for a more vibrant flavor. This salad can also benefit from a splash of lemon juice for added acidity. If you're short on time, a Basic Vinaigrette Dressing can be a quick substitute for the marinade.
Serving Suggestions
Serve this salad as a light appetizer or side dish, perfect for summer barbecues or picnics. It pairs beautifully with grilled meats or fish and can complement Mediterranean recipes well. For a heartier meal, consider adding chickpeas or quinoa, transforming it into a satisfying lunch. Accompany with crusty bread for a complete dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release water, so it's best to keep the salad separate from the dressing until ready to serve. If you want to enjoy it cold, simply take it out of the fridge and serve without reheating, as this dish is best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Dilled Cucumber And Tomato Salad contains roughly 393 calories, with 1g protein, 10g carbohydrates, and 40g fat. It is an excellent source of vitamin A (70% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 693mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Allow the cucumbers to marinate overnight for enhanced flavor. Just remember to add the tomatoes and lettuce just before serving to keep them fresh and crisp.
What type of vinegar works best for this recipe?
While the original recipe calls for vinegar, using apple cider vinegar or white wine vinegar can add a nice tang. Experimenting with flavored vinegars can also elevate the taste, so feel free to try different varieties based on your preference.
Can I use other vegetables in this salad?
Absolutely! This salad is versatile; you can add bell peppers, radishes, or even avocado for creaminess. For a twist, consider incorporating elements from a Lupe Salad, like corn or black beans. Get creative with your vegetable choices!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).