Heirloom Tomato and Cucumber Salad with Fresh Dill

Photo by Lauren Stonestreet

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2-4 Servings

  • 1 pound heirloom tomato, cut into pieces
  • 1 English cucumber, peeled and sliced
  • ½ cup sweet onion, thinly sliced
  • ¼ cup fresh dill, roughly chopped
  • ¼ cup unseasoned rice wine vinegar
  • Sea salt, Freshly ground pepper

In a medium bowl, toss all ingredients together except for vinegar, salt, and pepper. Just before serving, add the salt, pepper, and vinegar.


  • From chef Dale Hawkins of Fish Hawk Acres in Rock Cave, West Virginia

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