Dilled Cucumber and Tomato Salad
Here’s a stress-free salad made with dilled cucumber and tomatoes poured with vinegar mixture – a delicious side dish! Betty Crocker
Servings: 8
Ingredients
- 4 medium tomatoes, each cut into 8 wedges (about 3 cup
- 2 medium cucumbers, thinly sliced (about 5 cups)
- 1/2 cup finely chopped red onion
- 1/2 cup rice vinegar
- 4 teaspoon sugar
- 1 tbsp finely chopped fresh dill
- 1/2 teaspoon seasoned salt
Instructions
- 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.
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 vinegar in the grocery store.