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Creamy Cucumber Tomato Salad

A refreshing, creamy cucumber and tomato salad featuring crisp cucumbers, juicy cherry tomatoes, red onion, and fresh herbs tossed in a tangy sour cream and mayonnaise dill dressing. Perfect for summer barbecues, picnics, potlucks, and family dinners. Makes approximately 6 side-dish servings. Prep: 15 minutes. Cucumber resting: 15 minutes. Chill: 20 to 30 minutes.
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Course: Salad, Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large cucumbers, sliced or chopped
  • 1.5 cups cherry tomatoes, halved
  • 2 tablespoons red onion, finely sliced
  • 1 tablespoon fresh dill or parsley, chopped
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon fresh dill, finely chopped

Equipment

  • cutting board
  • Sharp kitchen knife
  • Colander
  • paper towels
  • large mixing bowl
  • Medium mixing bowl
  • whisk
  • Measuring Cups and Spoons
  • Large mixing spoon
  • Airtight storage container

Method
 

  1. Wash the cucumbers thoroughly and slice them into thin rounds or bite-sized pieces. Leave the skin on for extra color and crunch if desired.
  2. Wash and halve the cherry tomatoes. Thinly slice the red onion and finely chop the fresh dill or parsley.
  3. Place cucumber slices in a colander and sprinkle lightly with salt. Rest for 10 to 15 minutes, then pat dry thoroughly with paper towels. Adjust the dressing salt if needed.
  4. Combine the prepared cucumbers, halved cherry tomatoes, sliced red onion, and chopped fresh herbs in a large mixing bowl.
  5. In a separate medium bowl, combine sour cream, mayonnaise, fresh lemon juice, apple cider vinegar, Dijon mustard, and honey.
  6. Add garlic powder, onion powder, salt, black pepper, and finely chopped fresh dill. Whisk until the dressing becomes smooth, thick, and creamy.
  7. Taste the dressing and adjust the lemon juice, salt, or black pepper if desired.
  8. Pour the creamy dressing over the cucumber and tomato mixture. Toss gently until all vegetables are evenly coated.
  9. Cover the bowl and refrigerate for 20 to 30 minutes to allow the flavors to blend.
  10. Stir gently before serving. Transfer to a serving bowl, garnish with additional dill, parsley, or black pepper if desired, and serve chilled.

Nutrition

Calories: 145kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 17mgSodium: 280mgPotassium: 260mgFiber: 1.5gSugar: 5gVitamin A: 500IUVitamin C: 12mgCalcium: 50mgIron: 0.5mg

Notes

Salt sliced cucumbers lightly and allow them to drain for 10 to 15 minutes before patting dry. If using additional salt for draining, adjust the dressing salt to taste. For maximum crunch, mix the dressing with the vegetables shortly before serving. Store leftovers in an airtight container at 40 degrees F or below and enjoy within 1 to 2 days for best quality. Nutrition values are estimates per serving, based on six servings, and vary by ingredient brand and vegetable size.

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