Creamy Cucumber and Tomato Salad
This Creamy Cucumber Tomato Salad is a staple summer salad in my house and the perfect way to showcase in-season fresh tomatoes and cucumbers from the garden (or the produce aisle). The dressing is just sour cream, mayonnaise, and pressed garlic, but it’s seriously delicious. You’ll love this crunchy, creamy, fresh salad!
Creamy Cucumber and Tomato Salad
My sisters and I loved to eat this Ukrainian cucumber tomato salad growing up, since my mom made it all the time, and now, so do I. It takes just a few minutes to prepare and pairs really well with Roasted Potatoes, Sour Cream Mashed Potatoes and just about anything (see more serving ideas below).
This salad always reminds me of the time my Mom asked me to babysit over 30-something tomato plants, along with cucumbers and melons in a portable greenhouse. Well, you can imagine my horror when gusty wind knocked it over, and I had to scramble to save her beloved plants (and our entire family’s organic vegetable supply for the season). We replanted them the best we could and even though they initially looked rather limp, after some TLC and a few desperate prayers, I’m happy to report all but two of the tomato plants survived. Phew!
Funny though, the cucumbers and melons looked the same, so when they got planted in the garden, there were some cucumbers springing up with the melons.
Anyway, I think about that story every time I chop up the veggies for this salad. There’s nothing like showcasing the fruits of our labor from the garden, like in our Panzanella Salad, Caprese, or Strawberry Salad recipes. So, when tomatoes and cucumbers are in season–you have to try this creamy salad!
Ingredients
With a few pantry staples, it’s easy to make this salad with vegetables from the garden, a farmers market, or the produce section of the grocery store. I included some variations below that we’ve enjoyed over the years.
- Tomatoes – any kind of tomatoes will work, from beef steak to cherry tomatoes. Cut up large fruit into bite-sized pieces.
- Cucumbers– cut these in half lengthwise and then chop. You can use English cucumbers or smaller garden cucumbers. It’s best to pick cucumbers while they are about 6-8″ long so there aren’t too many seeds. Again, any variety will do, but if it has a waxy exterior, you will want to peel it.
- Onion – thinly slice 1/2 of a medium onion. I use yellow onions, but you can use red or white.
- Garlic – press the clove or smash it to evenly distribute it in the dressing. I wouldn’t hold it against you if you up it to 2 cloves if you love garlic.
- Creamy dressing – sour cream, mayonnaise, pepper, and salt.
Substitutions and Variations
- Herbs – add some fresh dill, fresh basil, parsley, or even red pepper flakes
- Veggies – add or substitute sliced radishes, green peppers, or red onion
- Sour Cream – try Greek yogurt instead and omit the mayo for a healthier dressing
- Mayo – substitute with more sour cream, or substitute smashed avocado
How to Make Creamy Cucumber Tomato Salad
There’s no fuss when making my cucumber, tomato, and onion salad. Just chop, mix the dressing, and toss for the perfect lunch or side dish.
- Cut the vegetables – Chop all the veggies into bite-sized pieces and place in a medium bowl.
- Make the dressing – Mix the dressing ingredients in a separate bowl.
- Mix – Pour the dressing onto the veggies and toss until coated. Taste and add salt just before serving.
Pro Tip:
Wait to add the salt just before serving because it will draw the water out of the vegetables, making the dressing thinner and less creamy over time.
Growing up, my mother’s creamy cucumber and tomato salad was the epitome of farm-to-table eating. You’ll love the fresh veggies coated in cool, creamy dressing because it’s the perfect side dish for a summer meal. Grab some ripe veggies, and serve this delicious salad in minutes!
Creamy Cucumber Tomato Salad
Ingredients
Method
- Cut the veggies – 3 tomatoes into 1" pieces, cut cucumbers in half and slice and thinly slice 1/2 of the onion. Combine all of the prepared vegetables in a medium bowl.
- Make the dressing – In a small bowl, combine sour cream, mayonnaise, garlic, and black pepper. Mix well.
- Mix the dressing into the vegetables. Add salt to taste just before serving.
