- Salad
- Side
- No-cook
- Make-ahead
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 2
English cucumbers (about 1 lb), sliced 1/4 inch thick
- 1 lb
ripe tomatoes, cut into thin wedges
- 1/2
small red onion, sliced paper-thin
- 1/4 cup
fresh dill, chopped
3 tbsp in step 2, 1 tbsp in step 4
For the dressing
- 1/3 cup
red wine vinegar
- 3 tbsp
olive oil
- 2 tbsp
sugar
- 1 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
- 1 clove
garlic, grated or minced (optional)
- Vegan
- Gluten-free
No major allergens.
Worked out from the ingredients.
Steps
- Step 1
In a large bowl, whisk together the red wine vinegar, olive oil, sugar, salt, pepper and garlic until the sugar has dissolved.
3 min
- 1/3 cup red wine vinegar
- 3 tbsp olive oil
- 2 tbsp sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 clove garlic
- Step 2
Slice the cucumbers 1/4 inch thick, cut the tomatoes into thin wedges, and slice the red onion as thinly as you can. Add them all to the bowl along with most of the dill, saving a little for the top.
12 min
- 2 English cucumbers (about 1 lb)
- 1 lb ripe tomatoes
- 1/2 small red onion
- 3 tbsp fresh dill
- Step 3
Toss gently so everything is coated in the dressing. Cover and refrigerate at least 30 minutes, or up to 4 hours, stirring once partway through. The vegetables will soften slightly and give off a lot of juice.
30 min, hands-off
- Step 4
Toss again, taste and add a pinch more salt or sugar if you like. Serve cold or cool, with the reserved dill scattered over the top. Use a slotted spoon so the juices stay in the bowl.
2 min
- 1 tbsp fresh dill
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026