Ingredients
Salad Ingredients
- 3 cups Miniature Cucumbers, sliced and halved
- 3 cups Grape Tomatoes, sliced
Dressing
- 3 Tablespoons Balsamic Vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- 3/4 teaspoon Dried Dill
Instructions
- Prepare the cucumbers: Peel and slice the cucumbers, then cut the slices in half to ensure bite-sized pieces.
- Slice the tomatoes: Cut the grape tomatoes into halves or thirds depending on their size for balanced texture and flavor.
- Toss ingredients together: In a large bowl, combine the prepared cucumbers and tomatoes with olive oil, balsamic vinegar, and dried dill. Mix well to coat all the vegetables evenly with the dressing.
- Garnish and serve: Optionally, sprinkle a little extra dried dill over the salad for enhanced flavor before serving. Serve immediately for best freshness.
Notes
- For a fresh herb alternative, use fresh dill instead of dried—use about 1 tablespoon fresh dill.
- Feel free to add a pinch of salt and freshly cracked black pepper to taste if desired.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Miniature cucumbers can be substituted with regular cucumbers if unavailable; just slice them thinner.
- Additional toppings like feta cheese or sliced red onions can be added for more flavor variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
