Name: Cucumber Tomato Salad
Cuisine: American
Ingredients: 3 cups sliced cucumbers (1 ½ to 2 English cucumbers, peeled or unpeeled); 3 Roma tomatoes, chopped (about 2 ½ cups chopped); ½ cup thinly sliced red onion; ¼ cup julienned or chopped fresh basil; 2 teaspoons chopped fresh dill; ¼ cup extra virgin olive oil; ¾ cup apple cider vinegar; 1 tablespoon red wine vinegar; 1 teaspoon granulated sugar; ¼ teaspoon kosher salt or to taste; ¼ teaspoon black pepper or to taste

Description

A refreshing and easy-to-make cucumber tomato salad with a tangy vinaigrette dressing.

Ingredients

3 cups sliced cucumbers (1 ½ to 2 English cucumbers, peeled or unpeeled)
3 Roma tomatoes, chopped (about 2 ½ cups chopped)
½ cup thinly sliced red onion
¼ cup julienned or chopped fresh basil
2 teaspoons chopped fresh dill
¼ cup extra virgin olive oil
¾ cup apple cider vinegar
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
¼ teaspoon kosher salt or to taste
¼ teaspoon black pepper or to taste

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Instructions

Place cucumbers, tomatoes, red onion, basil, and dill in a large bowl. Toss to combine.
Whisk dressing ingredients in a large measuring cup or small bowl.
Drizzle vinaigrette dressing over the salad and toss to coat as evenly as possible.

Notes

This recipe yields approximately 5 cups.
This salad is best when served within a few hours of preparing, but can be stored in an airtight container in the fridge for up to 2 days.