Dilled Cucumber and Tomato Salad

Dilled Cucumber and Tomato Salad

Enjoy this flavorful vegetable salad – a perfect side dish.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

8

servings

4
medium tomatoes, each cut into 8 wedges (about 3 cups)
2
medium cucumbers, thinly sliced (about 5 cups)
1/2
cup finely chopped red onion
1/2
cup rice vinegar
4
teaspoons sugar
1
tablespoon finely chopped fresh dill
1/2
teaspoon seasoned salt
  1. In large glass serving bowl, mix tomatoes, cucumbers and onion.
  2. In small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.
Makes 8 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Notes
For maximum cucumber crunch, choose firm, slender cucumbers with thin skins. Cucumber seeds become bitter with age. Slice older cucumbers in half lengthwise and run the tip of a spoon down the center to remove the seeds. Or try hothouse cucumber. These very long slender cucumbers don't have many seeds but cost a bit more.
Rice vinegar is less acidic than cider, white or wine vinegar. Look for it near the other vinegars in the grocery store.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 35
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 90mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 1g,
    • Sugars 6g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.