Creamy Cucumber Tomato Salad
This is truly a generational recipe for me that always brings back fond memories of summertime! My grandmother had quite the green thumb and always had plenty of fresh tomatoes and cucumbers growing in her garden. Of all the ways I enjoy eating those two fresh veggies, I think tossed with dill weed and sour cream might just be the very best!
There’s a whole lot to love about this 4 ingredient salad. It’s inexpensive, incredibly easy to make, and always delivers the most delicious results. To really showcase the natural flavors of the cucumber and tomato, I season this salad with just a little bit of salt and freshly cracked pepper. You can always adjust those seasonings and add a little something extra if you’d like.
It’s perfect to take with you to picnics, BBQ’s, and potlucks! It also works well as a side dish with dinner when served alongside an entree like my favorite Spatchcock Chicken (and there are SO many more recipes it pairs well with).
Ingredient Tips Before Shopping
Cucumbers – I like to leave the skins on my cucumbers since that’s where most of the nutrients are. English cucumbers have a very thin skin, those are great to use in cucumber salads if you want to leave the skin on.
Tomatoes – my two go-to types of tomatoes in a fresh summer salad are heirloom tomatoes and tomatoes on a vine. Both aromatic and have great flavor. If the previous two options are not available, go with cherry or Roma tomatoes.
Variations and Additional Flavors
So this is a pretty simple, basic summer side dish but you can definitely dress it up a bit. Try adding some:
- Feta cheese
- Fresh mozzarella cheese balls
- Avocado
- Bell peppers
- Onion or scallions
- You can even mix in some protein like grilled chicken or salmon.
How to Make Cucumber Tomato Salad
- Wash the veggies.
- Slice the veggies and mince dill weed.
- Add sour cream, salt, and pepper and gently fold the vegetables.
Make Ahead Recommendation
Unfortunately, this salad is not a good dish to make ahead of time for too long. Tomatoes and cucumbers both have high water content and will get soggy and mushy fast. You can make it a couple of hours ahead, but I don’t recommend cutting and mixing a day before.
Once you cut it and introduce salt and dressing, both tomatoes and cucumbers will give out liquids and soften.
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Creamy Cucumber Tomato Salad Recipe
Ingredients
- 2 medium cucumbers
- 4-5 tomatoes on the vine
- 2 tbsp fresh minced dill weed packed (or about 1/4 cup loose)
- 1/2 cup sour cream
- salt
- black pepper
Instructions
- Wash cucumbers and tomatoes well and dry them with a paper towel.
- Use a sharp knife to slice cucumbers and tomatoes thinly and add it to a mixing bowl. Mince fresh dill weed as well and add it to the vegetables.
- Add sour cream, salt, and pepper and gently fold the vegetables and sour cream with a mixing spoon. Keep mixing gently so tomatoes and cucumbers don’t bruise until it’s all evenly coated.
- Serve right away.
Notes
- Make Ahead Notes: Unfortunately, this salad is not a good dish to make far ahead of time. It’s best to make the salad fresh or at the most, a couple of hours ahead of time. Store it in the refrigerator while waiting.
- Storing: Make sure to store any leftover cucumber salad in the refrigerator, in an air-tight food storage container! This fresh vegetable salad should be eaten within 2 days. Tomatoes and cucumbers will start to soften relatively quickly and after 2 days, it will not be texturally as pleasing.
Nutrition
More Easy Salad Recipes We Love
Kale Salad with Mustard Dressing
Caesar Salad with Homemade Dressing
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Easy and delicious!