Creamy Cucumber and Tomato Salad

Description

This Creamy Cucumber and Tomato Salad combines crisp cucumbers, juicy tomatoes, and thinly sliced red onion with a tangy, creamy herb dressing. Sour cream and mayonnaise create a smooth coating, while lemon juice and fresh dill add brightness to every bite. It’s an easy side dish for grilled chicken, fish, sandwiches, or a summer barbecue.
For the best texture, lightly salt and drain the cucumbers before mixing. This simple step helps prevent excess water from thinning the dressing. Toss everything together shortly before serving for a fresh, crunchy salad.
Prep Time: 15 minutes
Draining Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

For the Salad

• 2 medium English cucumbers, approximately 600 g, thinly sliced
• 2 cups cherry or grape tomatoes, halved
• ¼ cup red onion, thinly sliced
• ½ teaspoon salt, for draining the cucumbers

For the Creamy Dressing

• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• ¼ teaspoon freshly ground black pepper
• Additional salt, to taste

Step-by-Step Instructions

1. Slice and Drain the Cucumbers

Wash the cucumbers and trim the ends. Slice them into thin rounds or half-moons. Place them in a colander, sprinkle with ½ teaspoon salt, and toss gently. Let them drain for 15 minutes, then pat thoroughly dry with paper towels. English cucumber skins are tender, so peeling is optional.

2. Prepare the Other Vegetables

Cut the tomatoes in half and thinly slice the red onion. If using large tomatoes, cut them into bite-sized pieces and remove some of the loose, watery seeds. For a milder onion flavor, soak the slices in cold water for 5–10 minutes, then drain and dry.

3. Make the Dressing

In a large mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, minced garlic, dill, parsley, and black pepper. Stir until smooth. Taste the dressing before adding extra salt, since the drained cucumbers will retain some seasoning.

4. Combine the Salad

Add the dried cucumbers, tomatoes, and red onion to the dressing. Fold gently until all the vegetables are evenly coated. Avoid vigorous stirring, which can crush the tomatoes and release extra liquid.

5. Chill and Serve

Serve immediately, or refrigerate for 15–20 minutes if you prefer a colder salad. Stir gently before serving and sprinkle with a little extra dill or black pepper.

Tips and Notes

• Dry the vegetables well: Water left on the cucumbers or tomatoes will dilute the creamy dressing.
• Use Greek yogurt: Replace the sour cream with plain Greek yogurt for a tangier variation. The flavor and nutrition will change.
• Adjust the consistency: Start with the listed lemon juice and add more only if needed.
• Add extra crunch: Thinly sliced radishes or chopped bell peppers work well.
• Make ahead: Prepare the dressing and vegetables separately, refrigerate, and combine shortly before serving.
• Store leftovers: Keep in an airtight container in the refrigerator for up to 2 days. The vegetables will soften and release water over time; stir before serving.

Frequently Asked Questions

Can I use regular cucumbers?
Yes. Peel them if the skin is thick or bitter, and scoop out large seeds before slicing. Salt, drain, and dry them as directed.
Can I leave out the mayonnaise?
Yes. Replace it with an equal amount of sour cream or thick plain Greek yogurt. The dressing will taste slightly sharper and less rich.
What can I use instead of dill?
Fresh chives or extra parsley make good alternatives. Start with a smaller amount and adjust to taste.

Servings and Nutrition

Servings: 6 side portions
Estimated nutrition per serving: 135 calories, 2 g protein, 7 g carbohydrates, 12 g fat, and 1 g fiber. Values vary with ingredient brands and portion sizes.