Ingredients:

  • 2 English cucumbers, peeled (optional) and sliced (approx. 500g)
  • 1 pint cherry tomatoes, halved (approx. 300g)
  • 1 red onion, thinly sliced (1/2 medium onion, approx. 75g)
  • 1/4 cup fresh dill, chopped (approx. 5g)
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons red wine vinegar (30ml)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1 clove garlic, minced (approx. 3g)
  • 1/4 teaspoon salt (approx. 1.5g)
  • 1/8 teaspoon black pepper (approx. 0.5g)
  • 1 tablespoon fresh dill, chopped (approx. 2g)

Instructions:

  1. Wash and slice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh dill.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, pepper, and chopped dill. Whisk until emulsified.
  3. In a medium bowl, combine the sliced cucumbers, halved cherry tomatoes, and sliced red onion.
  4. Pour the dill vinaigrette over the cucumber and tomato mixture. Gently toss to coat evenly.
  5. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This step isn't essential but it does make a world of difference.