Cucumber Tomato Salad

Name: Cucumber Tomato Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 large cucumbers, thinly sliced; 2 to 3 medium tomatoes, chopped or cut into wedges; 1/2 small red onion, thinly sliced; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 tablespoon white vinegar or apple cider vinegar; 1 teaspoon granulated sugar; 1 tablespoon chopped fresh dill; 1/2 teaspoon garlic powder; salt, to taste; black pepper, to taste

By:

Marry

Published:

August 19, 2026

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Creamy, crunchy, and oh-so-refreshing, a Cucumber Tomato Salad is the perfect dish to welcome warmer days. Featuring crisp cucumbers, ripe tomatoes, and a tangy dressing, this salad is a great addition to almost any meal. With its creamy texture and vibrant colors, it’s both a feast for the eyes and the palate. This delightful salad also makes an excellent side that’s quick to prepare, ready in just about 10 minutes, and it can be made ahead of time to save you some hassle on busy days.

I remember the first time I made this creamy cucumber tomato salad for a summer barbecue. The flavors danced together beautifully, and the fresh dill made it taste like sunshine. It quickly became a hit among my friends and family, who couldn’t get enough of the cool, creaminess paired with the crunch of fresh vegetables. It’s a simple recipe, yet it feels a little special—definitely a reminder that fresh ingredients can be the stars of any meal.

Why You’ll Love This Recipe

Simple & Quick: This salad comes together in just 10 minutes, making it the perfect last-minute addition to any meal.
Irresistible Flavor: The combination of sour cream and mayonnaise gives a creamy texture that’s beautifully balanced with the acidity from the vinegar.
Eye-Catching Appeal: With its bright colors and fresh ingredients, this salad is as delightful to look at as it is to eat.
Flexible Serving: Enjoy it as a side dish at barbecues, a light lunch, or a snack any time of day.
Diet-Friendly Options: Easily make it gluten-free by ensuring your mayonnaise meets dietary restrictions.

Ingredients You’ll Need

2 large cucumbers, thinly sliced: These are the salad’s crunch factor. Opt for English cucumbers for fewer seeds, or use garden-fresh cucumbers from your summer harvest.
2 to 3 medium tomatoes, chopped or cut into wedges: Choose ripe, juicy tomatoes to bring a burst of flavor. Heirloom varieties add a lovely color contrast.
1/2 small red onion, thinly sliced: The red onion adds a delightful bite; if you prefer a milder flavor, soak the slices in cold water for a few minutes.
1/2 cup sour cream: This creamy base adds a richness that perfectly complements the fresh vegetables. Greek yogurt is a great alternative for a lighter option.
1/4 cup mayonnaise: Provides creaminess and helps make the dressing luxurious. You can use light mayo if you’re watching calories.
1 tablespoon white vinegar or apple cider vinegar: This acidity enhances all the flavors, but feel free to swap with your favorite vinegar.
1 teaspoon granulated sugar: Balances the tartness of the vinegar. You can omit it if you prefer a less sweet dressing.
1 tablespoon chopped fresh dill: Dill offers a fresh, herbaceous flavor that pairs beautifully with the cucumbers and tomatoes. If you don’t have fresh dill, dried works too, but use less.
1/2 teaspoon garlic powder: Adds depth to the dressing. Fresh minced garlic can bring a more intense flavor.
Salt and black pepper, to taste: Essential for seasoning and enhancing the flavors of the salad.

How to Make Cucumber Tomato Salad

Prepare the Vegetables: Start by washing the cucumbers and tomatoes thoroughly. Thinly slice the cucumbers and red onion, and chop the tomatoes into bite-sized pieces.
Combine the Vegetables: In a large mixing bowl, combine the sliced cucumbers, chopped tomatoes, and red onion.
Make the Dressing: In a separate bowl, whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon of your choice of vinegar, 1 teaspoon granulated sugar, 1 tablespoon chopped fresh dill, and 1/2 teaspoon garlic powder.
Season the Dressing: Taste the dressing and add salt and black pepper as desired. This step is crucial for balancing the flavors.
Dress the Salad: Pour the creamy dressing over the cucumber and tomato mixture and gently toss until everything is well coated. It’s important to handle the ingredients gently to keep the veggies intact.
Chill: Cover the salad and refrigerate for about 30 minutes before serving. This allows the flavors to meld together beautifully.
Serve: Before serving, give the salad another gentle toss. Enjoy it cold; the crunch of the cucumber against the creaminess of the dressing is simply irresistible.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but note that the cucumbers may lose some of their crunch. Avoid leaving the salad at room temperature for more than two hours. If you want to save the salad for longer, it’s best not to freeze it, as the texture of cucumbers can become mushy. To refresh leftovers, give them a slight mix and maybe even add a splash of vinegar or fresh herbs to brighten the flavors.

Chef’s Helpful Tips

To avoid watery salad, you can sprinkle the cucumber slices with salt and let them sit for about 10 minutes before mixing. This draws out excess moisture.
Use a sharp knife when slicing your vegetables, so you get clean cuts and keep the pieces intact.
Don’t skip the chilling step; it really enhances the flavor and texture of the salad.
Feel free to get creative by adding in extras like bell peppers, olives, or even a hint of feta cheese for a Mediterranean twist.

This salad is not just a side; it’s a canvas for your culinary creativity. Whether you’re serving it at a picnic, a family dinner, or simply enjoying it for lunch, it always garners compliments. Plus, it’s an excellent way to use up that summer produce from your garden or local market.

There’s something incredibly satisfying about making this creamy cucumber tomato salad. It’s comforting and refreshing all at once, showcasing the best of what’s in season. I encourage you to make it your own; whether you want to add a little spice or opt for more herbs, the possibilities are endless. Enjoy every crunchy, creamy bite!

Recipe FAQs

How can I make this salad vegan?

To make a vegan version of this creamy cucumber tomato salad, swap the sour cream and mayonnaise for plant-based alternatives. Look for vegan sour cream and mayonnaise made from cashews or soy.

Can I add other vegetables to this salad?

Absolutely! Feel free to incorporate other veggies. Bell peppers, radishes, or even chopped avocados can add different textures and flavors. Just ensure the additional vegetables complement the subtle creaminess of the dressing.

How long can I keep leftovers?

Leftover cucumber tomato salad can be stored in the fridge for up to three days. However, it’s best consumed within the first 24 hours for optimal crunchiness and freshness.

What can I serve with cucumber tomato salad?

This salad pairs beautifully with grilled meats, fish, or as a fresh side at summer picnics and barbecues. It also works great as a light lunch on its own or served on top of a bed of greens.