Description
Cool summer nights call for Creamy Cucumber Tomato Salad, a refreshing Mediterranean-inspired dish that blends crisp vegetables with a tangy dressing. Signature herbs and creamy texture make this salad perfect for backyard gatherings where you’ll enjoy each delightful bite.
Ingredients
Scale
Main Vegetables:
- 2 large cucumbers, thinly sliced
- 2 cups (473 milliliters) cherry or grape tomatoes, halved
- 1 small red onion, thinly sliced (optional)
Creamy Dressing Ingredients:
- ½ cup (120 milliliters) sour cream (or Greek yogurt for a lighter version)
- 2 tablespoons (30 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) white vinegar (or lemon juice)
- 1 teaspoon (5 milliliters) Dijon mustard
Seasonings:
- 1 tablespoon (15 milliliters) fresh dill, chopped (or 1 teaspoon (5 milliliters) dried dill)
- ½ teaspoon (2.5 milliliters) garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Slice cucumbers into thin, uniform rounds, removing the skin if desired for a more delicate texture. Dice tomatoes into bite-sized pieces and thinly slice red onions to enhance the salad’s flavor profile.
- Craft a velvety dressing by whisking together sour cream, mayonnaise, tangy lemon juice, aromatic garlic powder, and dried dill in a mixing bowl. Season with salt and pepper, adjusting to personal taste preferences.
- Transfer the prepared vegetables into a spacious mixing bowl, ensuring gentle handling to maintain their fresh appearance and texture.
- Drizzle the creamy dressing over the vegetables, using a soft folding technique to coat each ingredient thoroughly without crushing the delicate produce.
- Allow the salad to rest in the refrigerator for a minimum of 30 minutes, enabling the flavors to harmonize and intensify. This chilling period helps the dressing penetrate the vegetables.
- Before serving, sprinkle fresh herbs like parsley or additional dill on top to elevate the visual appeal and introduce a vibrant, aromatic finish to the dish.
Notes
- Swap Greek yogurt for sour cream to lighten the dressing and boost protein content for a healthier version.
- Dice vegetables uniformly to ensure even coating and consistent texture throughout the salad.
- For a low-carb option, replace traditional mayo with avocado or olive oil-based mayonnaise to reduce calories and add healthy fats.
- Drain excess cucumber liquid before mixing to prevent the salad from becoming watery and maintain a crisp, fresh consistency.
- Prep Time: 10 minutes
- Cook Time: 1530 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 130
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg