Creamy Cucumber Tomato Salad

Creamy Cucumber and Tomato Salad is a cool, refreshing side made with crisp cucumbers, juicy tomatoes, and a tangy sour cream dressing. It’s simple, fresh, and especially good during warmer months when tomatoes and cucumbers are at their best.

The combination of textures is what I like most here. Cucumbers stay crisp while the tomatoes release just enough juice to mingle with the creamy dressing.

Why You’ll Love This Recipe There’s no cooking involved, and the whole salad can be assembled in about 15 minutes. It’s an especially useful side when the rest of dinner is already taking up the oven or stovetop.

The sour cream dressing is creamy without being overly heavy. Vinegar adds tang and helps balance the richness while fresh dill gives the salad a bright finish.

It’s also easy to pair with all kinds of meals, from grilled chicken and burgers to sandwiches and simple summer dinners.

A little vinegar brightens the sour cream, while garlic and dill add plenty of savory flavor without overpowering the fresh vegetables.

This salad comes together quickly, but giving it a short chill before serving makes a noticeable difference. The flavors blend together while everything stays cool and refreshing.

Ingredients You’ll Need

You’ll need fresh vegetables and a few simple ingredients for the creamy dressing:

• Cucumbers
• Tomatoes
• Red onion
• Sour cream
• Fresh dill
• White vinegar
• Garlic
• Salt
• Black pepper

How To Make Creamy Cucumber And Tomato Salad

1. Step 1: Wash and dry the cucumbers and tomatoes. Slice the cucumbers into thin rounds or half-moons and cut the tomatoes into bite-sized wedges.
2. Step 2: Thinly slice the red onion. Keeping the pieces thin gives you onion flavor without overwhelming the cucumbers and tomatoes.
3. Step 3: Add the sour cream, white vinegar, minced garlic, chopped fresh dill, salt, and black pepper to a large mixing bowl.
4. Step 4: Whisk the dressing until smooth and evenly combined. Taste and adjust the vinegar or seasoning if needed.
5. Step 5: Add the sliced cucumbers, tomatoes, and red onion to the bowl.
6. Step 6: Gently fold everything together until the vegetables are evenly coated in the creamy dressing. Avoid aggressive stirring so the tomatoes don’t break apart.
7. Step 7: Cover and refrigerate for about 20–30 minutes before serving.
8. Step 8: Give the salad one gentle stir before transferring it to a serving bowl. Serve chilled.

Creamy Cucumber And Tomato Salad Variations

Greek Yogurt Cucumber Tomato Salad

Replace the sour cream with plain Greek yogurt for a tangier dressing.

Extra-Dill Cucumber Salad

Increase the fresh dill when you want its bright herb flavor to be more noticeable.

Cucumber Tomato Feta Salad

Add crumbled feta for a salty, creamy contrast to the fresh vegetables.

Garlic Cucumber Tomato Salad

Increase the fresh garlic slightly for a stronger savory flavor.

Cherry Tomato Cucumber Salad

Use halved cherry or grape tomatoes for a colorful version that holds up especially well after mixing.

Storing Creamy Cucumber And Tomato Salad

Keep leftovers covered in an airtight container in the refrigerator and use them within about 1–2 days for the best texture.

FAQ

What Cucumbers Work Best?

English or Persian cucumbers are especially good because they have thin skins and relatively few seeds. Regular cucumbers work too and can be peeled if their skins are particularly thick.

What Tomatoes Should I Use?

Ripe Roma tomatoes, vine tomatoes, cherry tomatoes, or grape tomatoes all work well. Choose tomatoes that are firm enough to hold their shape after mixing.

Why Is My Cucumber Tomato Salad Watery?

Both cucumbers and tomatoes release moisture after being salted and dressed. For a less watery salad, pat the vegetables dry and serve the salad relatively soon after mixing.

Can I Make This Ahead?

You can prepare the dressing and vegetables separately several hours ahead. For the best texture, combine them closer to serving time.

Can I Use Greek Yogurt?

Yes. Plain Greek yogurt can replace some or all of the sour cream for a tangier, slightly lighter dressing.

Can I Use Dried Dill?

Yes. Use a smaller amount because dried dill has a more concentrated flavor than fresh.

The vegetables naturally release more liquid as they sit, so the dressing will become thinner over time. Give the salad a gentle stir before serving leftovers.

What To Serve With Creamy Cucumber And Tomato Salad

Grilled chicken: The cool, creamy vegetables are a refreshing contrast to hot, simply seasoned chicken.

Burgers: Serve the salad instead of a heavier potato or pasta salad for an easy cookout side.

Roast chicken: The tangy sour cream dressing works nicely alongside warm roasted chicken.

Grilled beef: Crisp cucumber and juicy tomato provide a fresh contrast to a rich beef dinner.

Sandwiches: A chilled scoop makes an easy side for chicken, turkey, or cheese sandwiches.

Crusty bread: Fresh bread is perfect for catching the creamy, tomato-flavored dressing left at the bottom of the bowl.

Don’t slice the vegetables too far ahead if you want the crispest salad. Cucumbers and tomatoes begin releasing water once cut and seasoned.

And fold everything together gently. Keeping those tomatoes intact gives Creamy Cucumber and Tomato Salad a much fresher texture and appearance.

This Creamy Cucumber Tomato Salad is a fresh, crisp, and refreshing side dish made with juicy tomatoes, crunchy cucumbers, and a creamy dressing. It’s quick to prepare and perfect for summer meals, barbecues, or an easy everyday side.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Calories: 77 kcal

Ingredients

• 2 large English cucumbers, thinly sliced
• 4 medium tomatoes, cut into bite-sized wedges
• ½ small red onion, thinly sliced
• 1 cup sour cream
• 2 tablespoons chopped fresh dill
• 1 tablespoon white vinegar
• 1 small garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Slice the cucumbers and cut the tomatoes into bite-sized wedges.
2. Thinly slice the red onion.
3. Whisk together the sour cream, fresh dill, white vinegar, garlic, salt, and black pepper.
4. Add the cucumbers, tomatoes, and red onion.
5. Fold gently until the vegetables are evenly coated.
6. Cover and refrigerate for 20–30 minutes.
7. Stir gently and serve chilled.

Nutrition

Serving: 1 g | Calories: 77 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Cholesterol: 23 mg | Sodium: 206 mg | Potassium: 50 mg | Fiber: 0.02 g | Sugar: 1 g | Vitamin A: 250 IU | Vitamin C: 0.5 mg | Calcium: 40 mg | Iron: 0.05 mg