Tomato Cucumber Salad with Dill Jalapeño Dressing

Each August, my garden provides an abundance of cucumbers, peppers, and tomatoes. It brings me joy, walking into my garden in the morning and picking the veggies for my lunch and dinner meals. As I pluck the peppers or tomatoes from their vines, I cannot help but think about new ways to serve these tasty vegetables.. The hot summer weather lends itself to cool and refreshing raw foods, salads being one of my favorites, hence my newest recipe.

As I played around with the ingredients of this salad, I envisioned big chunks of cucumber, onion and tomatoes, covered in tangy dill dressing. A few nights ago, as I made another batch of salad, a childhood memory came to mind. My father loved tomato and onions. My mother used to place thick tomato slices topped with an onion slice on a serving platter. She’d then drizzle an Italian-style vinaigrette on the tomatoes. This “salad” often accompanied our summer meals.

I was inspired to do something similar, stacking tomato, onion and cucumber slices topped with the Dill Jalapeño dressing. The stacks are tasty alone, atop mixed greens or on top of a grilled “burger”.

This salad gets better the longer it marinates, the tomato juice mixed with the dill and pepper dressing creates a delicious sauce. For this reason, it is a great salad to make in advance for a guest dinner or in preparation for your weekly lunches.

Tomato Cucumber Salad with Dill Jalapeño Dressing

Cucumber, tomato, onion salad seasoned with a dill jalapeño dressing is economical and easy to make and tastes Dill-icious! The flavor improves as the vegetables marinate in the dressing so this is a great "make in advance" salad.

Print Recipe Pin Recipe

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 172

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup Sweet onion diced
• 2 cups Cucumber diced into bite-sized chunks
• 3 cups Tomatoes beefsteak, diced into bite-sized chunks

Dill Jalapeno Dressing

• 1 Lemon juiced, about ¼ cup
• ¼ cup Olive oil light
• 2 teas Dijon-style mustard
• 2 teas Dried dill (or 2 tbsp fresh dill)
• 1 teas Salt
• ½ teas Black pepper (or lemon pepper)
• 1 jalapeno seeded and cut into chunks

Method

 

1. Toss together the onion, cucumber and tomato chunks.
   
2. In a blender, combine the lemon juice, olive oil, mustard, jalapeno chunks, dill, salt and pepper. Blend on high until the jalapeno is minced into small pieces.
3. Pour the dressing over the salad veggies, coating the vegetables. Mix well.
   
4. Reserve the excess dressing for other salads.
5. Serve immediately, or chill and use for a later meal.
   

Nutrition

Serving: 1cupCalories: 172kcalCarbohydrates: 12gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 621mgPotassium: 473mgFiber: 3gSugar: 7gVitamin A: 1055IUVitamin C: 38mgCalcium: 48mgIron: 1mg

Notes

Making the salad a few hours prior to serving, gives the onion and dill time to meld with the other ingredients.  The tomato juice softens the onion and mustard flavors.

Serve as a side dish or place it on top of a bed of mixed salad greens.

Before dicing the cucumbers, stripe them by peeling lengthwise sections.  

Tried this recipe?Let us know how it was!

Do you enjoy salads? Try this protein rich green salad: