Creamy Cucumber Tomato Salad Recipe
Cucumber tomato salad is a refreshing summer side dish that features only 4 main ingredients! Crisp cucumbers and juicy tomatoes tossed with fresh dill weed, sour cream, and a pinch of salt & pepper, all in just 10 minutes.
Servings: 6
Calories: 64kcal
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
Calories: 64kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 22mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 15mg | Calcium: 43mg | Iron: 1mg