Cucumber Tomato Red Onion Salad with Dill

• 2 medium cucumbers, thinly sliced
• 3 medium tomatoes, diced
• 1 small red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine the sliced cucumbers, diced tomatoes, and thinly sliced red onion.
2. 2 Sprinkle with chopped dill.
3. 3 Whisk together olive oil, red wine vinegar, sugar, salt, and pepper in a small bowl.
4. 4 Pour the dressing over the vegetables and toss to coat evenly.
5. 5 Taste and adjust seasoning if needed.
6. 6 Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Equipment

• Large bowl
• Whisk or fork

Variations

• Add feta cheese for a creamy tang.
• Incorporate avocado slices for richness.

Substitutions

• If red wine vinegar isn't available, substitute with apple cider vinegar or lemon juice.

Pairings

• Grilled chicken skewers
• Warm pita bread
• A light white wine

Nutrition

Tips

• For extra crispness, sprinkle cucumbers with salt and let them sit for 15 minutes before rinsing and drying.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Give it a toss before serving.

Freezing: This salad does not freeze well due to the high water content of the vegetables.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve alongside crusty bread or pita.

FAQ