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Creamy Cucumber Tomato Salad

A refreshing and creamy salad that combines the cool crunch of cucumbers with sweet cherry tomatoes, perfect for summer meals and gatherings.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium cucumbers, diced Pick firm, fresh cucumbers for best texture. Seedless or English cucumbers work well.
  • 2 cups cherry tomatoes, halved Sweet and juicy; grape tomatoes are a fine substitute.
  • 1 medium sweet onion, diced Vidalia or any mild sweet onion softens the bite. Soak in cold water if less sharpness is preferred.
  • 1 cup sour cream For a lighter option, replace with plain Greek yogurt.
  • 1 tablespoon fresh dill, chopped Dill is classic here, but you can swap with parsley, cilantro, or basil.
  • to taste Salt and pepper Adjust seasoning according to preference.

Method
 

Preparation
  1. Rinse and dry the cucumbers and tomatoes.
  2. Cut the cucumbers into bite-sized dice.
  3. Halve the cherry tomatoes.
  4. Dice the sweet onion finely.
  5. In a medium bowl, combine 1 cup sour cream (or Greek yogurt) and 1 tablespoon chopped fresh dill. Stir until smooth.
  6. Add the diced cucumbers, halved tomatoes, and diced onion to the bowl with the dressing.
  7. Toss gently until all vegetables are coated. Season with salt and pepper to taste.
  8. Chill for at least 20 minutes to let flavors meld, or serve immediately for crunchier texture.

Notes

Store leftover salad in an airtight container in the refrigerator for 2–3 days. For less watery results, scoop cucumber seeds out before dicing. If you prefer a tangier dressing, add 1–2 teaspoons lemon juice or white wine vinegar. Consider storing dressing separately if keeping leftovers longer.