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Creamy Cucumber Tomato Salad Recipe: Cool, Crisp, and Delicious

Creamy Cucumber Tomato Salad

A crisp cucumber and tomato salad tossed with a creamy, tangy sour cream and mayonnaise dressing, finished with dill and black pepper. Chill for about 30 minutes before serving for the best flavor.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 large Large cucumbers, preferably English cucumbers, thinly sliced
  • 4 medium Medium ripe tomatoes, cut into wedges or bite-size chunks
  • 1/2 small Small red onion, thinly sliced
Creamy Dressing
  • 1/2 cup Sour cream
  • 1/4 cup Mayonnaise
  • 1 tablespoon White vinegar or fresh lemon juice
  • 1 teaspoon Granulated sugar
  • 1 teaspoon dried or 1 tablespoon fresh Dried dill weed or chopped fresh dill
  • 1/2 teaspoon Fine salt, plus more if needed
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Wash and dry the cucumbers, tomatoes, and red onion. Thinly slice the cucumbers and onion, then cut the tomatoes into wedges or bite-size chunks.
  2. Place the prepared cucumbers, tomatoes, and red onion in a large bowl. If the cucumbers seem especially watery, lightly salt them and let them drain for 10–15 minutes, then pat them dry.
  3. In a separate bowl, whisk together the sour cream, mayonnaise, white vinegar or lemon juice, sugar, dill, salt, and black pepper until smooth.
  4. Pour the dressing over the vegetables and toss gently, taking care not to crush or break apart the tomato pieces.
  5. Cover the salad and refrigerate for about 30 minutes. Stir gently once more before serving, then taste and adjust the salt or pepper if needed.

Notes

For the thickest dressing, drain watery cucumbers for 10–15 minutes and pat them dry. Add the dressing shortly before serving, or chill the dressed salad for no more than a few hours because the tomatoes and cucumbers release liquid over time.