There’s nothing like that first bite of my creamy cucumber tomato salad on a hot summer day – crisp cukes, juicy tomatoes, and that tangy-smooth dressing that just melts on your tongue. I’ve been making this exact version since my aunt served it at a family reunion years ago, and let me tell you, I begged her for the recipe right then and there!
What makes this salad special? It’s the perfect balance – cool cucumbers keep their crunch even after soaking in the creamy dressing, while those sweet cherry tomatoes burst with freshness in every bite. And that dill! Just enough to make it interesting without overpowering the other flavors. Trust me, once you try this combo, you’ll be making it all summer long for picnics, potlucks, or just because you deserve something refreshing.
Why You’ll Love This Creamy Cucumber Tomato Salad
Let me count the ways this salad will become your go-to side dish:
- Refreshing crunch: Those crisp cucumbers and juicy tomatoes are like a cool drink of water on a hot day
- Ready in 15 minutes: No cooking, no fuss – just chop, mix, and chill
- Creamy dreamy texture: The tangy dressing hugs every veggie without being heavy
- Summer’s best friend: It’s light but satisfying, perfect with anything off the grill
- Better as it sits: The flavors get happier the longer they mingle in the fridge
Seriously, this salad checks all the boxes – easy, delicious, and impossible to stop eating!
Ingredients for Creamy Cucumber Tomato Salad
Gather these simple ingredients – the magic happens when they come together:
- 2 large cucumbers, sliced into thin coins (peel if you prefer, but I love the texture with skins on!)
- 2 cups cherry tomatoes, halved (the smaller ones pack more flavor)
- 1/2 cup full-fat sour cream (trust me, the extra richness makes all the difference)
- 2 tbsp mayonnaise (my secret for extra creaminess)
- 1 tbsp fresh lemon juice (about half a juicy lemon)
- 1 tsp dill (fresh is amazing, but dried works in a pinch)
- 1/2 tsp salt (I use kosher – it seasons more evenly)
- 1/4 tsp black pepper (freshly cracked if you’ve got it)
See? Nothing fancy – just good, fresh ingredients that let the flavors shine!
How to Make Creamy Cucumber Tomato Salad
Making this salad is so simple, you’ll wonder why you haven’t been eating it all summer! Just follow these easy steps – I promise it’s foolproof.
Prep the Vegetables
First, give those cucumbers and tomatoes a good rinse under cool water – nothing worse than gritty salad! I like to pat them dry with a clean towel so the dressing sticks better. Slice the cucumbers into thin coins (about 1/4-inch thick) – this thickness gives the perfect crunch without being too chunky. For the cherry tomatoes, just slice them in half – no need to remove seeds or anything fancy. The halves look pretty and let all that tomato juice mix into the dressing.
Mix the Dressing
Now grab a medium bowl for the creamy magic! Start with the sour cream and mayo, whisking them together until smooth. Squeeze in that fresh lemon juice – I always taste it first to make sure it’s nice and tart. Sprinkle in the dill, salt, and pepper, then whisk again. The dressing should be creamy but still pourable – if it seems too thick, you can add a teaspoon of water or milk to loosen it up.
Combine and Chill
Here’s where it all comes together! Gently fold the veggies into the dressing – I use a rubber spatula to coat everything evenly without crushing the tomatoes. Once everything’s nicely dressed, cover the bowl and pop it in the fridge for at least 30 minutes. This chill time lets the flavors get friendly – the cucumbers soften just a bit, and the dressing soaks into all the nooks and crannies. Wait until you taste the difference!
Tips for the Best Creamy Cucumber Tomato Salad
After making this salad more times than I can count, here are my can’t-miss tips for perfection every time:
- Full-fat is the way to go – that extra richness in sour cream makes the dressing silky smooth
- Taste as you go with the dill – start with 1 tsp and add more if you love that herby punch
- Serve it ice-cold – I sometimes pop the bowls in the freezer for 10 minutes before serving
- Make it ahead – the flavors get even better after 2-3 hours in the fridge
- Drain excess liquid before serving if it sits overnight – cucumbers release water naturally
These little tricks take this simple salad from good to “wow, can I get your recipe?” every time!
Variations for Creamy Cucumber Tomato Salad
Sometimes I like to switch things up – here are my favorite twists on this classic:
- Greek yogurt swap: Use plain Greek yogurt instead of sour cream for a tangier, lighter version
- Red onion kick: Add 1/4 cup thinly sliced red onion for extra crunch and bite
- Herb party: Mix in fresh chives or parsley along with the dill
- Spicy twist: Stir in a pinch of cayenne or dash of hot sauce
The basic recipe is perfection, but don’t be afraid to make it your own!
Serving Suggestions for Creamy Cucumber Tomato Salad
This salad plays so well with others! I love it alongside juicy grilled chicken or piled on a plate with burgers fresh off the barbecue. It’s also fantastic all by itself – just grab a fork and dig into that cool, creamy goodness. Perfect for picnics, potlucks, or when you need something quick and refreshing on a busy weeknight.
Storage & Reheating Instructions
This salad keeps beautifully in the fridge for up to 2 days – just store it in an airtight container. But fair warning: don’t even think about reheating it! The crisp cucumbers turn soggy when warmed, and cold is how this refreshing salad shines.
Nutritional Information for Creamy Cucumber Tomato Salad
Here’s the skinny on this refreshing salad (per generous 1-cup serving):
- 120 calories – light but satisfying
- 8g fat (thanks to that creamy dressing!)
- 10g carbs (mostly from those fresh veggies)
- 2g fiber – cucumbers keep things moving
- 2g protein – it’s all about the fresh flavors
Remember, these are estimates – exact numbers change based on your exact ingredients and portion sizes. My aunt always said “Don’t count bites, just enjoy!” and I tend to agree!
Common Questions About Creamy Cucumber Tomato Salad
I’ve gotten so many questions about this salad over the years – here are the ones that pop up most often!
Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! Just dice larger tomatoes into bite-sized pieces. The cherry tomatoes are nice because they’re naturally sweeter and hold their shape better, but any ripe tomato works. Remove excess seeds and juice from bigger tomatoes so your salad doesn’t get watery.
How long does creamy cucumber tomato salad keep in the fridge?
It’s best within 2 days – the cucumbers stay crispest this way. After that, they start to soften and release more liquid. If you need to make it ahead, keep the dressing separate and toss everything together a few hours before serving.
Can I make this salad dairy-free?
Sure thing! Swap the sour cream for dairy-free yogurt or even avocado blended with lemon juice. The texture changes a bit, but you still get that creamy, tangy vibe.
Why does my dressing seem thin after chilling?
Don’t worry – cucumbers naturally release water as they sit. Just give the salad a gentle stir before serving. If it’s really watery, you can drain off some liquid – or better yet, soak up that flavorful juice with some crusty bread!
Share Your Feedback
Made this salad? I’d love to hear how it turned out! Leave a comment below or tag me in your photos – your kitchen adventures make my day.
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Irresistible Creamy Cucumber Tomato Salad in 15 Minutes
- Total Time: 45 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and creamy salad combining cucumbers and tomatoes with a smooth dressing.
Ingredients
- 2 large cucumbers, sliced
- 2 cups cherry tomatoes, halved
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp dill, fresh or dried
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Wash and slice cucumbers and halve tomatoes.
- In a bowl, mix sour cream, mayonnaise, lemon juice, dill, salt, and pepper.
- Add cucumbers and tomatoes to the dressing.
- Toss gently to coat evenly.
- Chill for at least 30 minutes before serving.
Notes
- Use full-fat sour cream for best texture.
- Add extra dill for more flavor.
- Serve cold.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: creamy cucumber tomato salad, easy salad, summer salad