Tomato & Cucumber
Salad
Fresh cucumber and cherry tomatoes tossed in a cool, creamy Greek yogurt dressing with fresh dill, parsley, and a splash of white wine vinegar. Light, bright, and refreshing — the kind of simple side dish that pairs with almost everything and takes less than 10 minutes to put together. The 20-minute chill time is the whole secret.
- Salad
- 1 cucumber, peeled & thinly sliced
- 1 cup cherry tomatoes, halved
- Greek Yogurt Dressing
- ¾ cup plain non-fat Greek yogurt
- 1 tbsp white wine vinegar
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, minced
- ¼ tsp salt
- ¼ tsp black pepper
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1
Prep the vegetables
Peel the cucumber and slice into thin rounds — aim for about ⅛ inch thickness so they're delicate and easy to coat in the dressing. Wash the cherry tomatoes and halve them. Place both in a large bowl.
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2
Make the dressing
In a separate small bowl, whisk together the Greek yogurt, white wine vinegar, fresh dill, parsley, salt, and pepper until smooth and well combined. Taste and adjust — a little more vinegar for brightness or a pinch more salt to make the herbs pop.
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3
Toss & chill
Pour the dressing over the cucumbers and tomatoes and stir gently until everything is evenly coated. Cover and refrigerate for at least 20 minutes before serving — this is not optional. The chill time allows the dill and parsley to infuse the yogurt dressing, the flavors to meld, and the cucumber to release a little juice that thins the dressing slightly into a perfect consistency.
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4
Serve
Give the salad a final gentle stir before serving — the dressing will have settled slightly during chilling. Serve cold as a side dish alongside grilled chicken, fish, or any recipe that benefits from something cool and fresh alongside it.
- The chill time is the secret: Twenty minutes in the fridge is what transforms this from a bowl of cucumber and tomatoes in yogurt into a proper salad — the herbs infuse the dressing, the flavors meld together, and the texture becomes noticeably more cohesive. Don't skip it.
- Fresh herbs make a real difference: Fresh dill and fresh parsley are what make this dressing bright and vibrant — dried versions work but the flavor is noticeably flatter. This is one of those recipes where fresh herbs are genuinely worth it.
- Thin cucumber slices matter: Thick slices don't absorb the dressing and feel chunky in the salad — slice as thin as you can manage for the best texture and coating.
- Perfect pairings: This salad is a natural alongside our Blackened Tilapia, Baked Salmon with Tzatziki, Grilled Bruschetta Chicken, or Italian Turkey Cutlets — the cool, creamy dressing is a beautiful contrast to anything bold and savory.
- Keeps for 2 days: Store covered in the fridge — the cucumber releases moisture over time which thins the dressing slightly. Give it a stir and taste before serving and adjust seasoning if needed.