My Grandma’s Cucumber Salad Recipe is cool, crunchy, refreshing, and easy to throw together on a hot summer day!
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes


2 medium large English or 1 lb pickle cucumbers, chopped
4 medium or 1 lb grape/cherry tomatoes, chopped
1/4 cup red onion, thinly sliced or diced
1/4 cup dill, finely chopped
2 tbsp extra virgin olive oil
2 tbsp toasted sesame oil
1/2 tsp salt
Ground black pepper, to taste
Vinegar, to taste (optional)


In a large bowl, add all ingredients and stir gently.
Best served immediately, however salad stays crunchy for up to 24 hours.

Store: Refrigerate cucumber and tomato salad for up to 24 hours (Pyrex bowls with lids love forever).

Make Ahead: Refrigerate all vegetables in a bowl covered. Then add oils, salt and pepper right before serving (as soon as you add salt – salad “leaks”).
CUCUMBER AND TOMATO SALAD CUCUMBER AND TOMATO SALAD Reviewed by taste cooking on 15:21 Rating: 5


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