Cucumber Tomato Salad
This cucumber tomato salad is simple, fresh, and works with a variety of different bowls to make a balanced and healthy dinner. I particularly lean towards this salad for mediterranean inspired dishes. The combination of crisp cucumbers, juicy tomatoes, and fresh herbs is light but full of flavor.
Ingredients
- 4 persian cucumbers, cut into half moons
- 1 cup of cherry tomatoes, cut in half
- 2 tablespoons dill
- 1 tablespoons extra virgin olive oil
- Kosher salt
- black pepper
- 1/2 lime, juiced
Instructions
- Cut the ends off the persian cucumbers, then cut them into half moons. I halve the cucumber lengthwise, then lay it on the cut side and slice ⅓” thick pieces.
- Cut the cherry tomatoes in half and thinly chop the dill.
- Add the chopped cucumber, tomato, and dill to a medium sized bowl. Add a big pinch of kosher salt, black pepper, drizzle of olive oil, and the fresh lime juice. Give everything a toss, taste, adjust seasoning, and serve.
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