Cucumber Tomato Salad with Fresh Dill


Beautiful colors and bright sweet/sour flavors, this salad is a crisp and cooling favorite at my house in the summer.

Servings: about 4-6 servings


  • 1 pound cucumber, thinly sliced
  • 2 teaspoons sea salt
  • 1 tablespoon sugar
  • 1/4 cup distilled white vinegar
  • 2 teaspoons whole grain mustard
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup thinly sliced red onion
  • 1/4 cup fresh dill
  • 1 pint cherry tomatoes, cut in half


  1. Toss cucumbers with 2 teaspoons salt.
  2. Place them in a colander and allow them to drain for about 30 minutes.
  3. Rinse salt off of cucumber and squeeze excess water from cucumbers.
  4. Whisk together sugar, vinegar, mustard and oil in a large bowl.
  5. Stir in cucumbers, red onion, dill, and cherry tomatoes.

Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD