When the sun is high and your kitchen feels more like a sauna, the last thing anyone wants is to fire up the oven. That’s where this creamy cucumber tomato salad comes to the rescue. Cool, tangy, and brimming with fresh summer flavor, this salad is everything a side dish should be—easy, refreshing, and completely satisfying.
Whether you’re planning a backyard BBQ, prepping weekday lunches, or looking for a budget-friendly salad to feed a crowd, this one checks all the boxes. And if you’re a dill devotee like me, you’re going to fall head over heels for this creamy dressing.
Why You’ll Love This Creamy Cucumber Tomato Salad
- It’s packed with fresh herbs and crisp veggies.
- The creamy dill dressing is the stuff summer dreams are made of.
- It’s light but satisfying—the ideal summer side dish.
- Ready in under 20 minutes, with ingredients you likely have on hand.
Ingredients
- 1 long English cucumber, peeled and sliced into half-moons
- 3 medium tomatoes, cut into 1-inch pieces
- ½ onion, thinly sliced
- ½ cup (120 ml) sour cream
- ½ cup (30 g) fresh dill, chopped
- 2 tablespoons (30 ml) white vinegar
- 1 teaspoon (4 g) sugar
- ½ teaspoon (3 g) salt
- ¼ teaspoon (1 g) garlic powder
How to Make This Dill Salad
- Peel and slice the cucumber into ¼-inch rounds, then halve each slice.
- Chop the tomatoes into bite-sized chunks. Thinly slice the onion.
- Combine cucumber, tomato, and onion in a large bowl.
- In a small bowl, whisk together the sour cream, dill, vinegar, sugar, salt, and garlic powder until smooth.
- Pour the creamy dressing over the veggies and toss gently until everything is well coated.
- Cover and refrigerate for at least 1 hour so the flavors can meld.
- Serve chilled, and enjoy every bite of summer.
Tips for the Best Budget-Friendly Salad
- Use in-season tomatoes for the juiciest, most flavorful result.
- English cucumbers are ideal, but Persian cucumbers work in a pinch.
- Don’t skip the chill time—the longer it sits, the better it tastes.
- Want to lighten it up? Sub Greek yogurt for half the sour cream.
A Family-Favorite Summer Side Dish
This salad is one of those recipes I turn to year after year. It started as a “use what’s in the fridge” situation one hot July afternoon and has since become a BBQ staple. My family requests it for every summer gathering—and honestly, I’m not mad about it.
There’s something so nostalgic about the combo of cucumbers, tomatoes, and dill. It reminds me of summers at my grandma’s, helping her chop vegetables and sneaking spoonfuls of sour cream dressing before it even hit the bowl.
What to Serve with Creamy Cucumber Tomato Salad
This salad pairs perfectly with grilled chicken, burgers, fish, or even veggie skewers. It adds a fresh, creamy balance to heavier mains. I’ve also served it alongside baked potatoes or tucked it into wraps for a cooling crunch.
Hosting a picnic or potluck? Double the batch—this one disappears fast.
How to Store This Creamy Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables will soften slightly over time, but the flavors just get better.
Before serving again, give it a gentle stir. If it looks a little watery (thanks to the cucumbers), just drain off any excess liquid or add a small dollop of extra sour cream to freshen it up.
FAQs About Creamy Cucumber Tomato Salad
Can I make this ahead of time?
Absolutely. In fact, it’s better after it’s chilled for at least an hour. Prep it in the morning and enjoy it later.
What if I don’t like dill?
No worries! You can swap it for parsley, chives, or even basil for a different flavor profile.
Can I use cherry tomatoes?
Yes, just halve or quarter them depending on their size.
Is this salad keto-friendly?
It can be. Use full-fat sour cream and skip the sugar, or use a keto-friendly sweetener.
Fresh, Creamy, and Made for Summer
This creamy cucumber tomato salad is more than just a pretty plate—it’s a celebration of summer’s best produce wrapped in a tangy dill hug. Whether you’re whipping it up for a quick lunch or bringing it to a weekend cookout, it’s sure to steal the show. It’s cool, it’s creamy, and it’s calling your name.
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Creamy Cucumber Tomato Salad: A Dill-Lover’s Dream for Summer
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Cucumber Tomato Salad is a fresh, tangy summer side dish that combines crisp cucumbers, juicy tomatoes, and a rich dill-infused sour cream dressing. Perfect for barbecues, potlucks, or a quick weekday lunch, it comes together in minutes and tastes even better after chilling.
Ingredients
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1 long English cucumber, peeled and sliced into half-moons
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3 medium tomatoes, cut into 1-inch pieces
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½ onion, thinly sliced
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½ cup (120 ml) sour cream
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½ cup (30 g) fresh dill, chopped
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2 tablespoons (30 ml) white vinegar
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1 teaspoon (4 g) sugar
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½ teaspoon (3 g) salt
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¼ teaspoon (1 g) garlic powder
Instructions
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Peel and slice cucumber into ¼-inch half-moons.
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Cut tomatoes into bite-sized chunks. Thinly slice the onion.
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In a large bowl, combine cucumber, tomato, and onion.
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In a separate bowl, whisk together sour cream, dill, vinegar, sugar, salt, and garlic powder.
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Pour dressing over vegetables and toss gently to coat.
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Cover and chill for at least 1 hour to enhance flavor.
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Serve cold and stir gently before serving.
Notes
Use ripe, in-season tomatoes for the best taste.
Persian cucumbers can be used if English are unavailable.
Chill time enhances flavor and texture.
Substitute Greek yogurt for a lighter version.
Store in the fridge up to 3 days; stir before serving again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Refrigerated
- Cuisine: American