Go Back

Creamy Cucumber Tomato Salad

A refreshing salad made with cucumbers, cherry tomatoes, red onion, and a creamy dressing, perfect for summer meals and gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups cucumbers, thinly sliced Recommended: English cucumbers for crispness.
  • 2 cups cherry tomatoes, halved Feel free to use heirloom tomatoes for extra flavor.
  • 1/2 medium red onion, thinly sliced Substitute with green onions for a milder taste.
Dressing
  • 1 cup sour cream Greek yogurt can also be used for a lighter twist.
  • 2 tablespoons mayonnaise Optional for a creamier texture.
  • 1 tablespoon lemon juice Can substitute with vinegar for a tangier flavor.
  • Salt and pepper To taste.
  • Fresh herbs like dill or parsley For garnish.

Method
 

Preparation
  1. Wash the cucumbers and tomatoes. Thinly slice the cucumbers and halve the cherry tomatoes, placing them into a large mixing bowl.
  2. Thinly slice the red onion and add it to the bowl with the cucumbers and tomatoes.
  3. In a separate bowl, blend the sour cream, mayonnaise, lemon juice, salt, and pepper until smooth.
  4. Pour the dressing over the chopped vegetables and gently toss to coat all pieces evenly.
  5. Sprinkle fresh herbs on top for a pop of color and flavor.
  6. Let the salad chill in the refrigerator for at least 10 minutes before serving to allow the flavors to combine.

Notes

This salad is a make-ahead dish that tastes even better after melding in the refrigerator for a few hours. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the cucumbers may lose their crunch over time. Add the dressing right before serving to maintain texture.