Cucumber Tomato Salad is a refreshing summer side dish that features only 4 simple ingredients! Crisp cucumbers and juicy tomatoes are tossed with fresh dill weed and sour cream to make a quick, easy, and delicious side salad.
Stay fresh all summer long with veggie-focused salad recipes like Greek Salad and Avocado Corn Salad!
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This is truly a generational recipe for me that always brings back fond memories of summertime! My grandmother had quite the green thumb and always had plenty of fresh tomatoes and cucumbers growing in her garden. Of all the ways I enjoy eating those two fresh veggies, I think tossed with dill weed and sour cream might just be the very best! Whether it’s served as a light lunch, side dish or appetizer, I can never turn down a serving of this simple cucumber tomato salad.
There’s a whole lot to love about this 4 ingredient salad. It’s inexpensive, incredibly easy to make, and always delivers the most delicious results. To really showcase the natural flavors of the cucumber and tomato, I season this salad with just a little bit of salt and freshly cracked pepper. You can always adjust those seasonings and add a little something extra if you’d like, but I thoroughly enjoy the way the veggies are really highlighted here.
Serving this creamy cucumber and tomato salad is always a joy. I’ve presented it at too many picnics, BBQ’s, and potlucks to count! It also works well as a side dish with dinner when served alongside an entree like my favorite Spatchcock Chicken (and there are SO many more recipes it pairs well with). Honestly though, I think my favorite way to enjoy this salad is just like I did when I was a child – as a light lunch from the garden that always managed to hit the spot!
Ingredient Notes
Cucumbers – I like to leave the skins on my cucumbers since that’s where most of the nutrients are. You can feel free to peel them though if you’d prefer! Just make sure to wash the cucumber if you keeping the skin on.
Tomatoes – Make sure to choose tomatoes that are plump, fully ripened, and firm. Don’t get tomatoes that are too soft, have unripe parts, or have soft spots and broken skin.
Dill Weed – This is a pretty simple ingredient but it really makes the natural flavors of this salad pop!
Sour Cream – I like to use a full fat sour cream so I really get the creamiest results. However, low-fat sour cream also works well. Use lactose free sour cream if you need to for a low/no lactose diet.
See recipe card for complete information on ingredients and quantities.
How to Make Cucumber Tomato Salad
Wash the veggies – Make sure to wash your produce before making the salad and dry each one with a paper towel.
Slice the veggies and dill – Use a sharp knife to slice cucumbers and tomatoes thinly and add them to a mixing bowl. Mince fresh dill weed as well and add it to the vegetables (1).
Mix it all together – Add sour cream, salt, and pepper and gently fold the vegetables and sour cream with a mixing spoon. Keep mixing gently so tomatoes and cucumbers don’t bruise until it’s all evenly coated (2).
Serve or store for later – Serve the salad right away or within an hour after preparing.
Recipe FAQs
Unfortunately, this salad is not a good dish to make ahead of time. Tomatoes and cucumbers both have high water content and will get soggy and mushy fast. Once you cut it and introduce salt and dressing, both tomatoes and cucumbers will give out liquids and soften. So it’s best to make the salad right before serving.
I am partial to using tomatoes on the vine or heirloom tomatoes. When I can’t get my hands on freshly picked tomatoes, I buy tomatoes on the vine or heirloom, based on availability. The scent and taste of these tomatoes is very nice and refreshing.
When the previous two options are not available, go with cherry or Roma tomatoes.
So this is a pretty simple, basic summer side dish but you can definitely dress it up a bit. Try adding some:
Feta cheese
Fresh mozzarella cheese balls
Avocado
Bell peppers
Onion or scallions
You can even mix in some protein like grilled chicken or salmon.
Storing Leftovers
Make sure to store any leftover cucumber salad in the refrigerator, in an air-tight food storage container! This fresh vegetable salad should be eaten within 2 days. Tomatoes and cucumbers will start to soften relatively quickly and after 2 days, it will not be texturally as pleasing.
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Creamy Cucumber Tomato Salad Recipe
Ingredients
- 2 medium cucumbers
- 4-5 tomatoes on the vine
- 2 tbsp fresh minced dill weed packed (or about 1/4 cup loose)
- 1/2 cup sour cream
- salt
- black pepper
Instructions
- Wash cucumbers and tomatoes well and dry them with a paper towel.
- Use a sharp knife to slice cucumbers and tomatoes thinly and add it to a mixing bowl. Mince fresh dill weed as well and add it to the vegetables.
- Add sour cream, salt, and pepper and gently fold the vegetables and sour cream with a mixing spoon. Keep mixing gently so tomatoes and cucumbers don’t bruise until it’s all evenly coated.
- Serve right away.
Notes
- Make Ahead Notes: Unfortunately, this salad is not a good dish to make ahead of time. Tomatoes and cucumbers both have high water content and will get soggy and mushy fast. Once you cut it and introduce salt and dressing, both tomatoes and cucumbers will give out liquids and soften. So it’s best to make the salad right before serving.
- Storing: Make sure to store any leftover cucumber salad in the refrigerator, in an air-tight food storage container! This fresh vegetable salad should be eaten within 2 days. Tomatoes and cucumbers will start to soften relatively quickly and after 2 days, it will not be texturally as pleasing.
Kim says
Easy and delicious!