Cucumber Tomato Salad with Creamy Dressing
Cool, fresh, and creamy. This salad has juicy tomatoes and crisp cucumbers in a refreshing dressing made with yogurt and sour cream. It can be made ahead.
Servings 6 side dish servings
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.
Notes
Key points: 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.
Add some minced garlic (half to 1 clove) for a punchier, sharper flavor.
No sour cream or yogurt? Use only one, combining both quantities in the recipe ingredients. I find that only sour cream is a bit heavy, but it's a traditional dressing for this salad.
