This simple salad is easy and fast to make, and oh so delicious! It can be made ahead of time, since marinating for a while in the refrigerator allows the flavors to blend, making it that much tastier. Click the video link for a demonstration on making the salad. The recipe is below the video. Enjoy!
I hope this helps!
Cucumber Tomato Salad with Dill
Makes About 4 Servings
2 Roma tomatoes
2 scallions, or 1/3 to ½ cup chopped onion of choice
2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar or fresh lemon juice
1/2 tsp dried dill weed (or ½ Tbsp fresh dill weed), or more if desired
Salt to taste
Cut cucumber (peeling is optional), tomatoes, and scallion into bite-size pieces and place in a serving bowl. Top with the olive oil, vinegar or lemon juice, dried dill weed and salt. Toss to combine. Serve or cover and refrigerate until needed.
This salad can be allowed to marinade in a covered container in the refrigerator for up to 24 hours. This gives time for the flavors to blend. It is delicious served immediately but is even better when made in advance.
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.