Creamy Tomato Cucumber Salad

Creamy Tomato Cucumber Salad

A cool, crunchy, and creamy salad that comes together in minutes! Fresh tomatoes and crisp cucumbers are tossed in a tangy, herby dressing that makes every bite irresistible.

Time Required

• Prep Time: 10 minutes

• Chill Time (optional): 15–30 minutes

• Total Time: 10–40 minutes

Ingredients (Serves 4)

• 2 cups cherry tomatoes (halved) or 2 large ripe tomatoes (diced)

• 1 large cucumber (sliced thin or halved lengthwise and sliced)

• ¼ small red onion, thinly sliced (optional, for a bit of zing)

• 2 tablespoons chopped fresh dill or parsley (or both)

For the Creamy Dressing:

• ½ cup sour cream or plain Greek yogurt

• 1 tablespoon mayonnaise (optional, for extra richness)

• 1 tablespoon lemon juice or white vinegar

• 1 small garlic clove, minced or grated

• ½ teaspoon salt (to taste)

• ¼ teaspoon black pepper

• ½ teaspoon sugar or honey (balances the acidity—optional)

‍ Instructions

1. Prepare the vegetables:
   Wash and cut the tomatoes, cucumbers, and onion. Pat dry if overly juicy.

2. Make the dressing:
   In a bowl, whisk together sour cream (or yogurt), mayo (if using), lemon juice, garlic, salt, pepper, and sugar/honey until smooth and creamy.

3. Toss & Chill:
   Add the vegetables and herbs to the bowl. Toss until everything is well coated in the dressing.

4. Serve immediately or refrigerate for 15–30 minutes to let the flavors mingle and chill the salad.

Tips & Variations

• Add feta cheese crumbles or fresh mozzarella balls for extra creaminess.

• Use English cucumber or peel standard cucumbers if the skin is thick.

• Add a handful of chopped spinach or arugula for more greens.

• For a vegan version, swap sour cream with plant-based yogurt or vegan mayo.

Storage

• Best enjoyed fresh or within 24 hours.

• Store in an airtight container in the fridge. Stir gently before serving again.