Tomato Cucumber Salad with Dill Dressing
Tomato Cucumber Salad with Dill Dressing is the perfect way to use up garden veggies. The homemade dill dressing is packed with flavor. Add this side dish to any summer meal.
Servings: 8 servings
- 3 medium cucumbers, peeled, seeds removed and diced
- 1 cup grape tomatoes, cut in half
- 1/2 cup green pepper, small diced
- 3 Tablespoons mayonnaise (or miracle whip)
- 4 Tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons fresh dill, snipped
In a large bowl, combine diced cucumbers, tomatoes and green peppers.
In a small bowl, whisk together mayonnaise, olive oil, white wine vinegar, sugar, salt and pepper and garlic powder. Stir in snipped dill.
Pour dressing over veggies; stir gently.
- This cucumber tomato salad is all about the homemade dill dressing. Use fresh dill, not the dried type.
- I like to use regular cucumbers that are bountiful in the summer. Be sure to peel them first, and remove the seeds if needed.
- To easily remove seeds from cucumbers, cut in half longways, and take a spoon down the center to scoop out the seeds.
- English cucumbers can be substituted in and do not need to be peeled.
- Use whatever type of tomatoes you have on hand. I use grape tomatoes cut in half. If you are using a larger tomato, remove the seeds and cut into small chunks.
- Red, orange or yellow peppers can be substituted for green. Or, omit them if desired.
- Rice wine vinegar can be substituted for white wine vinegar.
- Eat immediately, or prepare ahead and refrigerate to let the flavors marinate the dill garden salad.
- Love cucumbers? Try Mom's Cucumber and Onion Salad.
Calories: 94kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 188mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 1mg