Make the lemon dill sauce. Refrigerate until ready to use.
Prepare the vegetables and place them into a large mixing bowl.
2 cups roma tomatoes, 1 ½ cups cucumbers, ½ cup purple onion
Pour the lemon dill sauce over the vegetables, and stir to combine. Cover the salad and refrigerate until ready to serve.
½ cup lemon dill sauce
Serve with extra dressing, fresh dill weed, or a sprinkle of fresh chives.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of cucumber tomato salad. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.