Tangy Creamy Cucumber Tomato Salad with Vinegar Dressing
A refreshing summer salad featuring cucumbers, tomatoes, and a creamy vinegar dressing.
Equipment
- 1 mixing bowl large
- 1 whisk
- 1 knife
- 1 cutting board
Ingredients
Salad Ingredients
- 2 large cucumbers sliced
- 3 ripe tomatoes chopped
- 1/4 cup red onion thinly sliced
Creamy Vinegar Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp sugar
- Salt and pepper to taste
Instructions
Preparation
- Wash and slice the cucumbers into thin rounds. Chop the tomatoes into bite-sized pieces. Thinly slice the red onion. Place all the vegetables into a large mixing bowl.
- In a separate bowl, combine mayonnaise, apple cider vinegar, olive oil, and sugar. Whisk the ingredients together until they form a smooth, creamy dressing. Season with salt and pepper to taste.
- Pour the dressing over the vegetables in the mixing bowl. Toss the ingredients together until everything is evenly coated with the dressing.
- Allow the salad to chill in the refrigerator for at least 10 minutes before serving. This will help the flavors meld together.
- Transfer the salad to a serving dish and garnish with fresh herbs if desired. Serve immediately for the best texture and flavor.
- Store any leftover salad in an airtight container in the refrigerator. Consume within 1-2 days for optimal freshness.
Notes
Pro Tips: Use fresh herbs like dill to enhance the flavor. Ingredient Substitutions: Greek yogurt can replace mayonnaise for a lighter option. How to Serve: Serve chilled as a side dish at barbecues or picnics. Storage & Freshness: Best consumed within 2 days of preparation. Make-Ahead Tips: Prepare the vegetables in advance, but mix with dressing just before serving.