I made a Creamy Cucumber Tomato Salad that vanished off the table so fast I had to hide a bowl just to prove it existed.
I’m obsessed with Creamy Cucumber Tomato Salad. I love how the cucumber crunch fights with soft tomato juice and sour cream pulls it into something dangerously moreish.
I don’t need fancy meals; this salad hits like a slab of honest flavor when I want something quick and satisfying. But it’s not just summer nostalgia, it’s texture porn and bright salt and acid and a little bit of dill whispering secrets.
I eat it straight from the bowl, no shame. Cucumber Tomato Salad that refuses to be subtle.
Totally addictive. I usually fail, every time.
Ingredients
- Basically crunchy cucumber that keeps it light and super refreshing.
- Tomatoes add juicy sweetness and a little tangy summer vibe.
- Red onion gives a sharp bite and some crunchy contrast.
- Sour cream or Greek yogurt adds creamy tang and feels a bit healthier.
- Mayonnaise brings richness and smooth, comforting mouthfeel.
- Plus lemon juice or vinegar wakes everything up with bright acid.
- Fresh dill offers bright, herby notes that make it taste fresh.
- Garlic gives a small punch of savory, warming flavor.
- Sugar smooths harsh acidity and makes flavors rounder.
- Salt wakes up the ingredients and pulls out real flavor.
- Pepper adds gentle heat and a little earthy bite.
- Olive oil makes it silkier and adds a lovely richness.
Ingredient Quantities
- 3 medium cucumbers, thinly sliced (about 5 cups)
- 3 medium ripe tomatoes, chopped (about 3 cups)
- 1/2 small red onion, thinly sliced
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice or white wine vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 small garlic clove, minced or grated
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon extra virgin olive oil (optional, for richness)
How to Make this
1. Put the sliced cucumbers in a colander, sprinkle about 1/2 teaspoon salt over them, toss gently and let them sit 15 minutes so excess water drains away; gently pat them dry with paper towels before using.
2. While the cucumbers drain, chop the tomatoes and thinly slice the red onion; if the tomatoes are very juicy, remove some seeds to keep the salad from getting soggy.
3. In a medium bowl whisk together the sour cream or Greek yogurt, mayonnaise, lemon juice or vinegar, minced garlic, chopped dill, sugar if using, black pepper, and olive oil; taste and adjust the salt since you already salted the cucumbers.
4. Add the drained cucumbers, chopped tomatoes, and sliced onion to the dressing bowl and toss gently so everything is evenly coated; be careful not to mash the tomatoes.
5. Let the salad chill in the refrigerator at least 20 to 30 minutes to let the flavors marry; it actually tastes better if you make it an hour ahead.
6. Before serving, give the salad a final gentle toss and taste for seasoning; add more salt, pepper, or a splash of lemon/vinegar if it needs brightness.
7. If the salad seems watery after chilling, drain off any liquid, then fold the vegetables back into a spoonful of extra mayo or yogurt to re-thicken.
8. Serve cold as a side with grilled meats, fish, or on top of crusty bread; garnish with a little extra dill or a sprinkle of paprika if you want it to look prettier.
9. Leftovers keep well covered in the fridge for up to 2 days but cucumbers may get softer over time so best eaten sooner.
10. Quick tip: use full fat yogurt or sour cream for the creamiest texture, and if you like a little heat, add a pinch of red pepper flakes or some freshly chopped chives.
Equipment Needed
1. Chef’s knife
2. Cutting board
3. Colander or fine mesh sieve
4. Medium mixing bowl
5. Whisk or fork
6. Measuring spoons and measuring cup
7. Salad spoon or silicone spatula
8. Paper towels or clean kitchen towel
9. Airtight container for chilling and storing
FAQ
Creamy Cucumber Tomato Salad Recipe Substitutions and Variations
- Cucumbers: try thinly sliced zucchini or summer squash if cukes are watery or bitter, or use blanched and cooled snap peas for crunch. Zucchini is mild so it takes on the dressing well.
- Sour cream or plain Greek yogurt: swap with plain kefir, crème fraîche, or a mix of half silken tofu and a little lemon for a dairy free/vegan option. Use equal amounts, taste and add lemon if it’s too mellow.
- Fresh dill: substitute with fresh parsley, tarragon, or 1 teaspoon dried dill plus a bit more lemon if you need brightness. Parsley is the safest swap, tarragon gives a slight anise note.
- Mayonnaise: use mashed avocado, extra Greek yogurt, or a light vinaigrette (equal parts olive oil and vinegar) for a lighter version. Avocado adds creaminess and a bit of healthy fat.
Pro Tips
1. Salt the cucumbers and squeeze them well, then pat dry with paper towels so your salad dont turn into soup. If you skip this you’ll end up with watery dressing and blah flavor.
2. If your tomatoes are super juicy, scoop out some seeds and gel before chopping. It keeps the salad from getting soggy and makes the dressing stick to the veggies better.
3. Use full fat yogurt or sour cream for creamier texture, and taste the dressing before you add more salt since you already salted the cucumbers. A little extra lemon or vinegar at the end brightens everything up if it tastes flat.
4. Chill the salad at least 30 minutes, even an hour is better. The flavors mellow and blend, and the dill really comes forward. If it looks watery after chilling, drain off excess liquid and fold back in a spoonful of mayo or yogurt to thicken it up.
5. For a small kick add a pinch of red pepper flakes or some chopped chives, and for best texture serve within a day so the cucumbers dont get mushy.
Creamy Cucumber Tomato Salad Recipe
I made a Creamy Cucumber Tomato Salad that vanished off the table so fast I had to hide a bowl just to prove it existed.
6
servings
164
kcal
Equipment: 1. Chef’s knife
2. Cutting board
3. Colander or fine mesh sieve
4. Medium mixing bowl
5. Whisk or fork
6. Measuring spoons and measuring cup
7. Salad spoon or silicone spatula
8. Paper towels or clean kitchen towel
9. Airtight container for chilling and storing
Ingredients
3 medium cucumbers, thinly sliced (about 5 cups)
3 medium ripe tomatoes, chopped (about 3 cups)
1/2 small red onion, thinly sliced
1/2 cup sour cream or plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon lemon juice or white wine vinegar
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 small garlic clove, minced or grated
1 teaspoon sugar (optional, to balance acidity)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 tablespoon extra virgin olive oil (optional, for richness)
Directions
- Put the sliced cucumbers in a colander, sprinkle about 1/2 teaspoon salt over them, toss gently and let them sit 15 minutes so excess water drains away; gently pat them dry with paper towels before using.
- While the cucumbers drain, chop the tomatoes and thinly slice the red onion; if the tomatoes are very juicy, remove some seeds to keep the salad from getting soggy.
- In a medium bowl whisk together the sour cream or Greek yogurt, mayonnaise, lemon juice or vinegar, minced garlic, chopped dill, sugar if using, black pepper, and olive oil; taste and adjust the salt since you already salted the cucumbers.
- Add the drained cucumbers, chopped tomatoes, and sliced onion to the dressing bowl and toss gently so everything is evenly coated; be careful not to mash the tomatoes.
- Let the salad chill in the refrigerator at least 20 to 30 minutes to let the flavors marry; it actually tastes better if you make it an hour ahead.
- Before serving, give the salad a final gentle toss and taste for seasoning; add more salt, pepper, or a splash of lemon/vinegar if it needs brightness.
- If the salad seems watery after chilling, drain off any liquid, then fold the vegetables back into a spoonful of extra mayo or yogurt to re-thicken.
- Serve cold as a side with grilled meats, fish, or on top of crusty bread; garnish with a little extra dill or a sprinkle of paprika if you want it to look prettier.
- Leftovers keep well covered in the fridge for up to 2 days but cucumbers may get softer over time so best eaten sooner.
- Quick tip: use full fat yogurt or sour cream for the creamiest texture, and if you like a little heat, add a pinch of red pepper flakes or some freshly chopped chives.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 204g
- Total number of serves: 6
- Calories: 164kcal
- Fat: 13.5g
- Saturated Fat: 3.3g
- Trans Fat: 0.1g
- Polyunsaturated: 1.3g
- Monounsaturated: 6.7g
- Cholesterol: 13mg
- Sodium: 133mg
- Potassium: 329mg
- Carbohydrates: 9g
- Fiber: 1.7g
- Sugar: 3.2g
- Protein: 1.8g
- Vitamin A: 700IU
- Vitamin C: 14mg
- Calcium: 23mg
- Iron: 0.7mg
