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
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
Instructions
Peel and slice cucumber into ¼-inch half-moons.
Cut tomatoes into bite-sized chunks. Thinly slice the onion.
In a large bowl, combine cucumber, tomato, and onion.
In a separate bowl, whisk together sour cream, dill, vinegar, sugar, salt, and garlic powder.
Pour dressing over vegetables and toss gently to coat.
Cover and chill for at least 1 hour to enhance flavor.
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