Easy Cucumber and Tomato Salad
This Easy Cucumber and Tomato Salad is supersimple, naturally delicious, and needs no extra seasonings or dressings.
Servings 10
Ingredients
- 6 – 8 garden cucumbers (or 1 long English cucumber)
- 1 lb. organic cherry tomatoes
- 4 garlic gloves (I used homegrown garlic)
- ¼ cup chopped dill
- Sea salt and ground black pepper to taste
Instructions
- Rinse all the veggies, dill, and pat dry using a paper towel.
- Cut the cucumber in half. Than take that half and cut it into three thin, long pieces. Cut each piece in half.
- Place whole cherry tomatoes and sliced cucumbers into wedges into a large salad bowl.
- Add pressed or finely diced (my preference) garlic, chopped dill, sea salt, and freshly ground pepper.
- Cover with a plastic food wrap and shake to mix lightly. Let the salad stand and juice for 15 minutes before serving.
- Serve this salad with mashed potatoes and steak, yum!
Notes
- Always use fresh, crisp cucumbers and ripe, juicy cherry tomatoes for the best flavor and texture.
- Patting the veggies and herbs dry before chopping and adding to the salad will help the dressing stick better and prevent the salad from becoming watery.
- Cut the cucumbers into thin, long pieces to maximize their surface area, allowing the dressing to penetrate and infuse the salad with flavor.
- We love using homegrown garlic for its fresh, pungently sweet flavor, but store-bought garlic works just as well.
- Allow the salad to stand for 15 minutes after adding the dressing. This will allow the flavors to meld and the veggies to release their juices, making the salad even more delicious. Serve with our mashed potatoes and steak.