Creamy Cucumber Tomato Salad
A refreshing and creamy salad perfect for summer picnics and BBQs, combining fresh cucumbers, ripe tomatoes, and a rich dressing for a crowd-pleasing dish.
Equipment
- 1 mixing bowl large
- 1 whisk
Ingredients
Salad Ingredients
- 4 medium tomatoes cut into wedges
- 2 large cucumbers sliced
- 1 medium red onion thinly sliced
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
Herbs
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
Instructions
Preparation
- Wash and dry the tomatoes, cucumbers, and onion. Slice the cucumbers into thin rounds, cut the tomatoes into wedges, and thinly slice the onion. Combine the vegetables in a large mixing bowl.
- In a small bowl, combine the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper. Whisk until smooth and creamy. Adjust seasoning to taste.
- Pour the dressing over the prepared vegetables in the mixing bowl. Add the chopped dill and parsley. Toss gently to coat all ingredients evenly with the dressing.
Serving
- Refrigerate the salad for at least 20 minutes before serving to allow flavors to meld. Serve chilled as a side dish with your favorite summer meals.
Storage
- Store any leftover salad in an airtight container in the refrigerator. Consume within two days for best freshness and flavor.
Notes
Pro Tips: Use fresh, ripe vegetables for best results. Ingredient Substitutions: Swap dill with basil or cilantro for a different flavor. How to Serve: Serve as a side with grilled meats. Storage & Freshness: Keep refrigerated and consume within two days. Make-Ahead Tips: Prepare the dressing and vegetables separately; combine just before serving.