This Creamy Cucumber Tomato Salad is a summer classic — crisp cucumbers, juicy tomatoes, and sweet onions all tossed in a light and tangy sour cream dressing. It’s cool, refreshing, and comes together in minutes with simple pantry ingredients. This is the kind of dish you whip up when the garden’s overflowing or when you need an easy side for everything from grilled chicken to burgers on the back porch.
It’s creamy without being heavy, and that touch of dill gives it that unmistakable flavor that makes it feel like something Grandma might’ve brought to a picnic. Best served cold and best eaten on a warm day.
Why You’ll Love This Recipe:
• Simple pantry-friendly ingredients – nothing fancy, just fresh and delicious
• Quick to make – ready in 15 minutes or less
• Light, tangy dressing with a hint of dill and garlic
• Perfect as a BBQ side or refreshing lunch
• Easy to scale up for potlucks or gatherings
Ingredients:
Dressing Ingredients:
• ⅓ cup sour cream
• ¼ cup mayonnaise
• 1 teaspoon dried dill
• ¼ teaspoon garlic powder
Cucumber Tomato Salad:
• 2 medium cucumbers, sliced in half lengthwise and then thinly sliced
• 3 small tomatoes, cut into thin wedges (or use cherry tomatoes, halved)
• ½ sweet onion, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
Instructions:
Step 1: Make the Dressing
In a large mixing bowl, stir together the sour cream, mayonnaise, dried dill, and garlic powder until smooth and well blended.
Step 2: Add the Vegetables
Add the sliced cucumbers, tomatoes, and onion to the bowl with the dressing.
Step 3: Toss and Season
Gently stir everything together until the vegetables are evenly coated in the creamy dressing. Taste and season with kosher salt and black pepper as needed.
Step 4: Chill or Serve Immediately
You can serve this right away, but it’s even better after 15–30 minutes in the fridge to let the flavors mingle.
Tips:
• Fresh dill substitute: If you have fresh dill on hand, use 1 tablespoon in place of the dried.
• Low-fat option: You can substitute Greek yogurt for the sour cream or mayonnaise if you’d like to lighten it up.
• Extra crunch: Add chopped radishes or a few slices of green bell pepper for texture.
• Want to make it a meal? Toss in some diced cooked chicken or crumbled feta cheese.
Storage and Reheating:
Refrigerator:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. After that, the vegetables may release too much moisture and become soggy.
Note:
This salad is best enjoyed cold, straight from the fridge. No reheating needed!
Cool, creamy, and full of crisp garden freshness, this is the kind of dish you’ll reach for all season long. Whether it’s a quick weeknight dinner or a backyard BBQ, this Creamy Cucumber Tomato Salad belongs on your table.
