Make the most of summer produce with this classic salad. It's easy and refreshing, juicy and crisp. It has a tangy yogurt-sour cream dressing that's cool and creamy without being heavy. It uses simple ingredients, so the fresher the better.
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Fresh, crisp and easy
This simple salad is a classic summer recipe, but you'll want it on repeat for weeknight dinners, barbecues, and everything in between during hot days.
Making it at home means you get full control over texture and flavor: more herbs, less onion, extra tang. Use fresh, firm vegetables and let the salad chill for a bit so the flavors meld together.
- It's ideal for assembling a few hours ahead. It holds up well in the fridge for a day or two, maybe three, until the vegetables soften too much. In my opinion, leftovers taste even better the next day. It's something about the juices that mix with the dressing, improving the flavors. That said, it's fantastic served freshly made.
- It pairs well with grilled chicken, burgers, or fish. Great as a cold lunch salad with a slice of rustic bread and as part of a potluck, cookout or barbecue spread. It goes well with other favorites like a classic potato salad, pasta shrimp salad, hummus and some garlic naan or a classic baguette.
- It scales easily, whether you're making it for two or a crowd, and needs a simple dressing, just good olive oil, vinegar or lemon juice, and some seasonings.
- Add-ins: Crumbled feta cheese, sliced radishes, or even chopped avocado go well here. For a non-creamy option, use the dressing from the Greek salad.
Testing notes
Key takeaways:
This salad is all about texture and balance; use firm, fresh vegetables and don't skip the chilling time if you want the dressing to cling well and taste bright. Use thicker cucumber slices so they stay crisp, especially if making ahead. Add the dressing gradually so the vegetables remain coated but not soggy.
- Use English or Persian cucumbers for fewer seeds and thinner skins.
- Drain watery cucumbers: If your cucumbers are especially juicy, pat them dry or let them sit in a colander with salt for 10-15 minutes before mixing.
- Slice size matters: Thicker cucumber slices stay crisp longer, especially if you're making the salad ahead. Don't use a mandoline for this.
- Chilling improves the flavor: A short rest in the fridge allows the garlic and lemon to mellow and the dill to infuse the dressing.
- Don't overdress: This isn't a drenched coleslaw. Add the dressing gradually and adjust. The veggies should stay fresh and lightly coated, not soggy.
- Serve cold: This salad is best when very cold. You can even briefly chill your mixing bowl for an extra-refreshing result.
- Always taste before serving: Adjust the salt, vinegar, and yogurt based on how flavorful the vegetables are. Add gradually. You can always add more, but it's hard to subtract.
- No sour cream? Use all yogurt, but choose one that's full-fat for best flavor and texture, like Greek yogurt. If you can't get plain yogurt, use all sour cream. I find it a tad too creamy and heavy, but it's a traditional dressing for this salad. You can also add a tablespoon of mayonnaise.
Process steps
Vegetables
Don't slice the cucumber too thin, or it will water down the salad. I'm all for beefsteak tomatoes if in season. If using cherry tomatoes, halve them.
I like the onion in quarters, but it's up to you how you want to bite into fresh onions. You can also chop it.
Creamy dressing
It can be made ahead and kept in an airtight jar and refrigerated.
Using fresh herbs makes a difference.
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Cucumber Tomato Salad with Creamy Dressing
Ingredients
For the salad:
- 2 cups sliced English cucumber, into half moons or circles; don't cut it too thin
- 2 cups tomato pieces, beefsteak or grape tomatoes in chunks, or halved cherry tomatoes
- ½ cup sliced yellow or red onion
For the creamy dressing:
- 3 tablespoons plain yogurt
- 2 tablespoons sour cream
- 1 teaspoon lemon juice or vinegar, I use red wine or apple cider vinegar
- salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley or dill
- extra chopped fresh dill or parsley, for garnish
Instructions
- In a medium bowl, mix 3 tablespoons plain yogurt, 2 tablespoons sour cream, 1 teaspoon lemon juice or vinegar and salt and black pepper to taste. Stir until smooth. If not using right away, keep refrigerated in an airtight jar.
- In a large bowl, toss 2 cups sliced English cucumber, 2 cups tomato pieces and ½ cup sliced yellow or red onion. Add half of the dressing and toss gently to coat. Stir in 1 tablespoon chopped fresh parsley or dill. Taste and add more dressing as needed.
- Cover and refrigerate for 30 minutes if you have time. Serve cold with extra chopped fresh dill or parsley sprinkled on top.
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