Here is a quick, refreshing, and delicious recipe for a Creamy Tomato Cucumber Salad. It comes together in under 10 minutes and balances crisp cucumbers with juicy tomatoes in a rich, tangy dressing.
Ingredients
The Salad:
3 medium cucumbers (English or Persian cucumbers work best; peeled or unpeeled, sliced into 1/4-inch rounds)
3 large ripe tomatoes (or 2 cups cherry/grape tomatoes, cut into bite-sized wedges)
1/2 medium red onion (thinly sliced; optional, but adds great crunch)
2 tablespoons fresh dill or chives (chopped)
The Creamy Dressing:
1/2 cup sour cream (or plain Greek yogurt for a lighter option)
1 tablespoon mayonnaise (adds a touch of rich silkiness)
1 tablespoon fresh lemon juice (or apple cider vinegar)
1 clove garlic (minced)
1 teaspoon sugar or honey (to balance the acidity)
Salt and freshly ground black pepper (to taste)
Instructions
Prep the Veggies: Slice the cucumbers, tomatoes, and red onion. If your tomatoes are very juicy, you can gently pat them dry or let them drain in a colander for a few minutes so the salad doesn't get watery.
Make the Dressing: In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, minced garlic, sugar, salt, and pepper until smooth and well combined.
Combine: Place the cucumbers, tomatoes, and red onion in a large mixing bowl. Pour the creamy dressing over the top.
Toss and Garnish: Gently toss everything together until the vegetables are evenly coated. Sprinkle the fresh chopped dill or chives over the salad.
Serve: You can serve it immediately for maximum crispness, or let it chill in the refrigerator for 15–30 minutes to let the flavors meld together.
Tip: If you have extra time and want to make the cucumbers extra crisp, toss the sliced cucumbers with a pinch of salt and let them sit in a colander for 15 minutes to draw out excess moisture, then pat them dry before adding to the salad.