Crispy Cucumbers and Tomatoes in Dill Dressing

This is an excellent vinaigrette recipe! I was not completely sold on putting sugar in, but was pleasantly surprised. This is a wonderful salad for the summertime, when the tomatoes are beautifully ripe – we love it!

Made the dressing with Truvia and the applecider vinegar called for. Splashed balasamic at the end. Yummy

Excellent!! Instead of onions I added fresh mozzarella pieces, outstanding!! Quick & tasty!

This was an awesome cool summer salad!!!!!! Great for a bbq.

This is my go to recipe for a great and easy salad. I make this at least once a month. A small change I have made is that I use parisian cucumbers and grape tomatoes . I like bite size instead of large pieces. Other than that, there is nothing else that can make this recipe more perfect.

Fabulous! Husband loved it!

I could have given this 5 stars, because it was delicious, but I tend to save a five star rating for something that absolutely knocks my socks off. Having said that: Yum! I used english cucumber based on someone else’s recommendation, and trimmed out the seeds to keep the salad from getting too watery. I also had cherry tomatoes that I sliced lentghwise and used, which looked great. The only other change was that I didn’t have the right vinegar, so used rice vinegar. It was perfect and going forward I’ll just stick with the rice vinegar. If you are looking for a refreshing summer salad to accompany your main meal, try this one!

Loved it! Used Splenda instead of sugar, still was great. I let it sit overnight.

Used olive oil and dried dill weed. Quick and easy.

no changes

Easy to do! Next time I will use my garlic olive oil.

Easy to do! Next time I will use my garlic olive oil.

This was a fantastic recipe! The entire family enjoyed eating this dish and I am so glad that I made extra servings. This dish will certainly be in the family rotation of meals. Thank you for your submission.

Too much vinegar for my tastes. I added some olive oil to cut it but probably should have put more in.

I used a sweet onion, and chopped up the veggies. Love it. Thank you for the recipe.

This is a great salad and can be made according to your taste. My favorite variety so far is using rice and red wine vinegar and a lot of dill weed. In this version the sweetness comes from the vinegar and I don’t add any sugar like the recipe calls for. It’s also better if it sits a little before eating it.

So yummy! I made a few changes, just to use what I had and to make it a little healthier. I used olive oil instead of vegetable oil. I used a sweet Vidalia onion. I let the cucumber and onion marinate overnight, then added the chopped tomatoes, which I had taken the seeds out of, about an hour before I served. Hubby could not get enough of it!

I thought it was pretty concentrated, so I added about 1/4 C more Canola Oil. I wanted more of the dill flavor, so I doubled the amount.

this was super delicious.. i tweaked it to my liking and used white wine vinegar for the cider vinegar, left out the sugar, used half the amount of dill (dried), doubled the pepper, halved the oil (used olive), and halved the onion.. this was great as part of my lunch.. ty for the recipe

I didn’t like cucumber before I made this recipe. Now I make this salad at least once a month but it is best in summer when the veggies are in season. I love, love, LOVE this recipe and I make it EXACTLY as stated. Why mess with something that is already perfect?

Simple summer recipe passed down from generation to generation. The beauty of this salad is it’s ability to be customized to one’s own family’s taste buds. I have added avocados, thinly sliced mushrooms and even a sliced jalapeno for an extra kick. Very nice indeed! Thank you Michelle O’Sullivan for the submission.