Easy Cucumber Tomato Salad with Apple Cider Vinegar
This Easy Cucumber Tomato Salad with Apple Cider Vinegar is crisp, juicy, tangy, and basically summer in a bowl without asking you to turn on the oven like a martyr. Fresh cucumbers, grape tomatoes, red onion, dill, feta, and a punchy apple cider vinegar dressing make it the kind of side dish people casually “taste” three times before dinner.
EQUIPMENT (PAID LINKS)
- Small mixing bowl
- Serving spoon
Ingredients
- 1 cup apple cider vinegar
- ½ cup balsamic vinegar
- ½ cup olive oil
- 2 cups water
- 2 teaspoons black pepper
- 1 teaspoon granulated sugar
- 6 cucumbers quartered
- 2 pints grape tomatoes halved
- 1 red onion chopped
- 1 tablespoon dried dill weed
- ½ cup crumbled feta cheese plus more for topping
- Salt to taste
- Additional black pepper to taste
Instructions
- Make the Dressing: In a small mixing bowl, whisk together the apple cider vinegar, balsamic vinegar, olive oil, water, black pepper, and sugar until well combined.1 cup apple cider vinegar, ½ cup balsamic vinegar, ½ cup olive oil, 2 cups water, 2 teaspoons black pepper, 1 teaspoon granulated sugar
- Prep the Vegetables: Quarter the cucumbers, halve the grape tomatoes, and chop the red onion into bite-sized pieces.6 cucumbers, 2 pints grape tomatoes, 1 red onion
- Combine the Salad: Add the cucumbers, tomatoes, red onion, dried dill weed, and crumbled feta cheese to a large mixing bowl.1 tablespoon dried dill weed, ½ cup crumbled feta cheese
- Add the Dressing: Pour the dressing over the salad and gently toss until the vegetables are evenly coated. Use all the dressing if you like a very tangy, marinated salad, or add it gradually if you prefer a lighter coating.
- Finish the Salad: Top with extra crumbled feta cheese, then season with salt and additional black pepper to taste.Salt, Additional black pepper
- Chill the Salad: Refrigerate for at least 15 minutes before serving so the vegetables stay cold and the flavors have time to come together.