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crisp cucumber salad with cherry tomatoes and fresh drizzled dressing in white bowl

Summer Cucumber Salad for Weight Loss

A refreshing, low-calorie cucumber salad packed with hydrating veggies and a light vinegar dressing - perfect for hot days and healthy eating.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 2 large English cucumbers thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup crumbled feta cheese optional

Method
 

  1. In a large bowl, combine sliced cucumbers, cherry tomatoes, and red onion.
  2. In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper until well combined.
  3. Pour the dressing over the vegetables and toss gently to coat everything evenly.
  4. Add chopped fresh dill and toss again.
  5. If using, sprinkle crumbled feta cheese over the top.
  6. Let the salad sit for 10 minutes before serving to allow flavors to meld.
  7. Serve chilled and enjoy immediately for best texture.

Notes

For best results, use fresh, crisp cucumbers. Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will release water as it sits - drain excess liquid before serving leftovers. For a vegan version, omit the feta cheese.