Here’s a fresh and easy Creamy Cucumber and Tomato Salad recipe — light, tangy, and perfect as a side dish:
🥗 Creamy Cucumber and Tomato Salad
Ingredients (Serves 4)
- 2 medium cucumbers, thinly sliced
- 3–4 ripe tomatoes, chopped (cherry tomatoes halved also work)
- 1/4 cup red onion, thinly sliced (optional)
- 1/2 cup sour cream or Greek yogurt
- 1–2 tbsp mayonnaise (optional, for extra creaminess)
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tsp lemon juice or white vinegar
- Salt and black pepper, to taste
Instructions
- Prepare Vegetables
- Slice cucumbers and tomatoes evenly.
- If using, thinly slice the red onion.
- Make Dressing
- In a bowl, mix sour cream (and mayonnaise if using), dill, lemon juice or vinegar, salt, and pepper.
- Combine Salad
- Gently toss cucumbers, tomatoes, and onion with the creamy dressing until evenly coated.
- Chill (Optional)
- Let the salad rest in the fridge for 15–30 minutes for flavors to meld.
- Serve
- Garnish with extra dill or a sprinkle of black pepper.
- Enjoy as a side with grilled meats, sandwiches, or on its own!
Tips
- Crispier cucumbers: Peel or partially peel, then sprinkle with a little salt and let sit 10 minutes, then drain excess liquid.
- Extra flavor: Add a clove of minced garlic or a dash of paprika.
- Make-ahead: This salad is best eaten within a few hours to avoid watery cucumbers.
If you want, I can also give a “dairy-free creamy version” using avocado or cashew cream that’s just as rich and tangy.
Do you want me to do that?
