Tomato And Pickled Dill Cucumber Salad Recipes

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DILLED CUCUMBER AND TOMATO SALAD

Enjoy this flavorful vegetable salad - a perfect side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 7



Dilled Cucumber and Tomato Salad image

Steps:

  • In large glass serving bowl, mix tomatoes, cucumbers and onion.
  • 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.

Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 6 g

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

CUCUMBER PICKLE SALAD

Provided by Alex Guarnaschelli

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9



Cucumber Pickle Salad image

Steps:

  • Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
  • Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
  • In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
  • When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.

1/4 cup sliced red onion
2 tablespoons red wine vinegar
2 medium English cucumbers, peeled and cut into rounds 1/4 to 1/2 inch thick
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 large pickle, diced, plus 1 tablespoon pickle juice
1 teaspoon garlic powder
1 teaspoon dried dill or dill seed (see Cook's Note)
Kosher salt and freshly ground black pepper

CHOPPED CUCUMBER AND TOMATO SALAD

Here's an easy summer salad that's always a winner. There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive. Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs like basil, mint or dill, or swap the feta for mozzarella.

Provided by David Tanis

Categories     salads and dressings, vegetables, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 11



Chopped Cucumber and Tomato Salad image

Steps:

  • Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
  • Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
  • To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.

1 cup diced red onion
2 garlic cloves, smashed to a paste with a little salt
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 roasted peppers, preferably orange or yellow, chopped
3 cups halved cherry tomatoes
3 cups chopped thin-skinned cucumber, such as Persian, skin on, in 1/2-inch cubes
1/2 cup chopped celery hearts, plus leaves
Kosher salt and black pepper
3 tablespoons roughly chopped flat-leaf parsley
4 ounces feta or queso fresco, crumbled (about 1 cup)

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9



Marinated Cucumber, Onion, and Tomato Salad image

Steps:

  • Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
  • Cover bowl with plastic wrap; refrigerate at least 2 hours.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

TOMATO AND PICKLED DILL CUCUMBER SALAD

lovely with most foods, hot or cold. I adore both tomatos and pickled cucumbers so this is an ideal salad for me. Adds a bit of tartness to most bland foods. best served chilled and freshly sliced.

Provided by Belle Vix

Categories     Vegetable

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3



Tomato and Pickled Dill Cucumber salad image

Steps:

  • slice ingredients.
  • layer alternately on a round plate in decreasing circles.
  • garnish with parsley.

Nutrition Facts : Calories 65.8, Fat 0.8, SaturatedFat 0.1, Sodium 2372, Carbohydrate 14.2, Fiber 5.2, Sugar 8.4, Protein 3.3

3 tomatoes, sliced
4 large dill pickles
1 sprig parsley (to garnish)

CUCUMBERS WITH DILL

Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6



Cucumbers with Dill image

Steps:

  • Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

2 medium cucumbers, sliced 1/8 inch thick
1 tablespoon kosher salt
1/2 cup white vinegar
1/4 cup snipped fresh dill
3 tablespoons sugar
1/2 teaspoon coarsely ground pepper

TOMATO, CUCUMBER, AND PICKLED-ONION SALAD

Pickled onions add a puckery punch to a staple tomato and cucumber salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7



Tomato, Cucumber, and Pickled-Onion Salad image

Steps:

  • Toss onion with vinegar in a small nonreactive bowl. Cover, and let stand at room temperature for 30 minutes.
  • Place onion with vinegar, tomatoes, and cucumber on a platter. Drizzle with oil, and top with basil. Season with salt and pepper, and serve.

1 small red onion, halved lengthwise, thinly sliced crosswise (about 1 cup)
3 tablespoons red-wine vinegar
6 ripe medium tomatoes, cored and cut into wedges
1 English cucumber, partially peeled lengthwise to create stripes, then cut crosswise into 1/2-inch-thick slices, larger pieces halved
2 to 3 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil, larger leaves torn
Sea salt and freshly ground pepper

CRISPY CUCUMBERS AND TOMATOES IN DILL DRESSING

Crispy cucumbers, fresh tomatoes, and onion add spark to this simple summer salad.

Provided by Michele O'Sullivan

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9



Crispy Cucumbers and Tomatoes in Dill Dressing image

Steps:

  • In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.

Nutrition Facts : Calories 70.6 calories, Carbohydrate 6.7 g, Fat 4.7 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 198.5 mg, Sugar 3.8 g

¼ cup cider vinegar
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon chopped fresh dill weed
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges

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