Cucumber Salad with Dill Vinaigrette recipe

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Ingredients

1 pint grape tomatoes, halved
3 cucumbers - peeled, seeded, and chopped
1 red onion, chopped
2 yellow bell peppers, chopped
¼ cup cider vinegar
¼ cup olive oil
1 (4 ounce) jar capers, drained
2 teaspoons dried dill

Nutrition Info

193.3 calories
carbohydrate: 15.4 g
cholesterol: : -
fat: 14.7 g
fiber: 3.9 g
protein: 3.2 g
saturatedFat: 2 g
servingSize: -
sodium: 855.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl, add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

Recipe Yield

4 servings

Recipe Note

A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.

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