This cucumber tomato salad features crisp sliced cucumbers, halved cherry tomatoes, and sharp red onion tossed in a bright dill vinaigrette. It's a no-cook, 10-minute side dish that pairs with any meal.
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In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and diced red onion.
Add the fresh dill, salt, and pepper to the vegetables.
Pour the white vinegar, avocado oil, and stevia over the salad.
Mix well to combine all ingredients.
Refrigerate before serving to allow the flavors to meld.
Store in an airtight container in the refrigerator up to 2 days. Add dressing just before serving to maintain crispness.
Yes, prepare the vegetables up to 4 hours ahead and store separately. Add the dill vinaigrette just before serving to keep vegetables crisp.
Use apple cider vinegar or red wine vinegar in equal amounts for a slightly different flavor profile.
Use 1 tsp dried dill (about one-third the fresh amount). Dried dill is more concentrated, so adjust to taste.
Store in an airtight container in the refrigerator for up to 2 days. The vegetables will soften slightly over time.
Yes, all ingredients are naturally gluten-free.
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