Description
This creamy cucumber tomato salad is a refreshing and flavorful side dish made with crisp cucumbers, juicy tomatoes, and a tangy, creamy dressing. It’s quick to prepare and perfect for summer barbecues, potlucks, or as a light accompaniment to your favorite meals.
Ingredients
Units
Scale
- 2 large cucumbers, thinly sliced
- 2 cups cherry or grape tomatoes, halved
- 1 small red onion, thinly sliced (optional)
- 1/2 cup sour cream (or Greek yogurt for a lighter version)
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the vegetables:
- In a large bowl, combine the sliced cucumbers, halved tomatoes, and red onion (if using).
- Make the dressing:
- In a small bowl, whisk together the sour cream, mayonnaise, vinegar, Dijon mustard, dill, garlic powder, salt, and pepper until smooth and well combined.
- Toss the salad:
- Pour the dressing over the cucumber and tomato mixture. Toss gently to coat all the vegetables evenly.
- Chill and serve:
- Refrigerate the salad for at least 15–30 minutes to let the flavors meld together. Serve cold.
Notes
- For added crunch, mix in some chopped celery or bell peppers.
- If you prefer a less creamy version, reduce the sour cream and mayonnaise slightly and add a splash of olive oil.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.