Easy cucumber and tomato salad with dill

Easy cucumber and tomato salad with dill: a fresh salad with cucumber, tomatoes, onion, dill, olive oil and lemon juice for light everyday cooking.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 130 kcal per serving
• Protein: 2 g
• Fat: 10 g
• Carbs: 8 g

Ingredients

• 1 cucumber
• 3 tomatoes
• 1 onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 bunch of dill

Method

You’ll need: chopping board · knife · mixing bowl

1. Wash the cucumber and cut into thin half-moons. Wash the tomatoes, remove the stalk end and cut into wedges.
2. Peel the onion and cut into thin rings or half-rings. Pick the dill and chop finely.
3. Put the cucumber, tomatoes, onion and dill in a bowl. Toss everything together loosely.
4. Pour over the olive oil and lemon juice. Season with salt and pepper and gently toss the salad.
5. Leave the salad to stand briefly so the flavours come together. Season again if needed.
6. Serve fresh, ideally slightly chilled. Goes well with roast veg, potatoes or grilled fish.

Good to know

A salad like this often saves the side dish and sometimes the whole meal. Fresh, crisp and pleasantly simple. With a few minutes of prep, you have something on the table that tastes like summer straight away.

Swaps

Lemon → cider vinegar (a little milder, hardly any sugar) | Onion → shallot (more delicate flavour, often nicer raw) | Dill → parsley (more vitamin K) | Olive oil → avocado oil (milder flavour, also mainly monounsaturated fats)

Allergens

The recipe is naturally gluten-free, dairy-free, nut-free and egg-free. Raw onion can taste sharp to some children or if raw onion doesn't agree with you; during pregnancy, wash the veg and fresh herbs well.

Dairy-free recipes