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Dilled Cucumber and Tomato Salad

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Dilled Cucumber and Tomato Salad
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 8
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Enjoy this flavorful vegetable salad – a perfect side dish.
Updated Nov 16, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Rice vinegar is less acidic than cider, white or wine vinegar. Look for it near the other vinegars in the grocery store.

Nutrition

35 Calories, 0g Total Fat, 1g Protein, 8g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
35
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
90mg
4%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
4%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
22%
22%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Vegetable;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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