Cold Cucumber/Tomato & Dill Salad
This salad literally screams summer because it is served cold, and is extremely light and refreshing on a hot August day. This recipe can be thrown together in a matter of minutes, it’s healthy, and guaranteed to be a crowd pleaser! So do yourself a favor and serve this the next time you have folks over for a pool day. Enjoy!
- 8 baby cucumbers, sliced into rounds
- 1 sweet onion, shaved
- 1 pint cherry tomatoes, cut into halves
- 1 cup Greek Yogurt
- Zest of one lemon
- 1 tablespoon white wine vinegar
- Pinch sugar
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon dried dill
In a glass bowl, place all ingredients together and stir until thoroughly incorporated. Cover and put into the refrigerator for at least four hours. Serve and enjoy!
TIP: This salad is best if made the day before, and sits in the frig overnight.