Creamy cucumber tomato salad is such a refreshing summer side dish and it only has 4 ingredients. It’s a perfect picnic and BBQ side to make in a few minutes.
2tbspfresh minced dill weedpacked (or about 1/4 cup loose)
1/2cupsour 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 ahead of time. Tomatoes and cucumbers both have high water content and will get soggy and mushy fast. Once you cut it and introduce salt and dressing, both tomatoes and cucumbers will give out liquids and soften. So it’s best to make the salad right before serving.
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.