Description
A light, vibrant cucumber tomato salad tossed in a zesty lemon poppy seed dressing—perfect for summer meals or as a fresh side dish.
Ingredients
Scale
- 2 medium cucumbers, sliced thinly
- 2 cups cherry tomatoes, halved or quartered
- 1/2 red onion, thinly sliced (optional)
- 1/4 cup fresh lemon juice
- 2 tablespoons granulated sugar
- 2 tablespoons extra light olive oil
- 1/2 tablespoon poppy seeds
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- Freshly cracked black pepper to taste
- Fresh parsley or dill (optional for garnish)
Instructions
- In a large bowl, combine sliced cucumbers, cherry tomatoes, and red onion (if using).
- In a separate bowl, whisk lemon juice, sugar, olive oil, poppy seeds, Dijon mustard, garlic, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Let the salad sit for 10–15 minutes to allow the flavors to blend, or refrigerate for up to 30 minutes before serving.
- Garnish with fresh herbs if desired and serve chilled or at room temperature.
Notes
- Use English or Persian cucumbers for the best texture.
- Add feta or goat cheese for extra flavor.
- To mellow red onion, soak slices in cold water for 10 minutes before adding.
- The salad is best eaten fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber tomato salad, lemon poppy seed dressing, vegan salad, summer salad, easy salad recipe