Creamy Cucumber Tomato Salad

There’s something about summer that calls for cool, crisp salads. Maybe it’s the heat, maybe it’s the long evenings around the grill, or maybe it’s the abundance of fresh produce just begging to be tossed together in a bowl. Whatever the reason, one dish that never fails to steal the spotlight is a classic Creamy Cucumber Tomato Salad. This dish is light yet satisfying, incredibly easy to make, and so versatile that you’ll find yourself coming back to it again and again—whether it’s for a weekend barbecue, a midweek dinner, or a quiet lunch on the patio.

Why You’ll Love This Creamy Cucumber Tomato Salad

It’s easy to see why this Creamy Cucumber Tomato Salad has earned its place as a classic side dish. Whether you’re new to the kitchen or a seasoned cook looking for dependable, crowd-pleasing recipes, this one is worth bookmarking. It’s quick, it’s vibrant, and it hits that perfect balance of creamy and tangy that keeps you going back for just one more bite.

First off, the texture is incredibly satisfying. You get the crunch of fresh cucumber, the juicy burst of grape or cherry tomatoes, and the slight bite of thinly sliced red onion. These ingredients don’t just taste good together—they feel good in your mouth. Every bite is a mix of crispness, creaminess, and refreshing acidity that wakes up your palate.

Health Benefits  Creamy Cucumber Tomato Salad

While this Creamy Cucumber Tomato Salad tastes indulgent and satisfying, it also offers a surprising number of health benefits. Packed with hydrating vegetables, healthy fats, and simple ingredients, it’s a side dish you can feel genuinely good about eating. Let’s take a closer look at how each component contributes to making this dish not only delicious but also nourishing.

Cucumbers are one of the most hydrating vegetables out there. Made up of over 95% water, they help keep your body cool and hydrated, especially during warm weather. They’re also a great source of fiber, particularly if you leave the skins on, which aids digestion and helps you feel full longer. Additionally, cucumbers contain antioxidants and compounds like cucurbitacins that have anti-inflammatory properties.

Tomatoes bring a lot more than color to this salad. Rich in lycopene, an antioxidant known for its role in supporting heart health and protecting against certain types of cancer, tomatoes also provide a healthy dose of vitamin C, potassium, and folate. The natural sweetness of grape or cherry tomatoes adds flavor while also contributing to your daily nutrient intake.

Preparation Time, Servings, and Nutritional Information

Total Preparation Time:
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes

Servings:
This recipe makes approximately 4 to 6 servings, depending on portion size. It’s perfect as a side dish for family dinners, picnics, potlucks, or barbecues. You can easily double the recipe if you’re feeding a larger group, or halve it for a simple lunch or dinner for two.

Nutritional Information (per serving, based on 6 servings):
Calories: 130
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 4 grams
Fat: 11 grams
Saturated Fat: 3 grams
Fiber: 1 gram
Sodium: 180 mg
Vitamin C: 20% DV
Vitamin A: 10% DV
Calcium: 4% DV
Iron: 2% DV

Ingredients List Creamy Cucumber Tomato Salad

Vegetables:

1. English Cucumber (4 cups sliced)
English cucumbers are ideal for this recipe because they’re seedless and have a thinner skin than regular cucumbers, which makes them perfect for salads. You can slice them into rounds or half-moons depending on your preference. If you’re using standard cucumbers, you might want to peel them and scoop out the seeds to reduce excess moisture.

2. Red Onion (½ cup, thinly sliced)
Red onions add a crisp, sharp bite that balances the creaminess of the dressing and the sweetness of the tomatoes. Slice them thin so their flavor doesn’t overpower the other ingredients. If you find raw onion too strong, a quick soak in cold water can mellow the flavor.

3. Grape or Cherry Tomatoes (1 pint, halved)
These tomatoes are naturally sweet, juicy, and bite-sized, which makes them perfect for this salad. You can use other types of tomatoes like Roma or heirloom if that’s what you have on hand—just be sure to chop them into similarly sized pieces.

Dressing:

4. Sour Cream (⅓ cup)
Sour cream brings a creamy, slightly tangy base to the dressing. It’s rich but not too heavy and helps bind the flavors of the salad together.

5. Mayonnaise (3 tablespoons)
Mayonnaise adds smoothness and body to the dressing. For a lighter version, feel free to replace it with Greek yogurt or use a reduced-fat option.

6. Olive Oil (1 tablespoon)
A touch of olive oil gives the dressing a silky texture and rounds out the tang from the vinegar.

7. Apple Cider Vinegar (1 tablespoon)
This adds acidity and brightness to cut through the richness of the sour cream and mayo. It also enhances the flavor of the vegetables.

8. Sugar (¾ teaspoon)
Just a small amount of sugar balances the acidity in the dressing and brings out the natural sweetness of the tomatoes.

9. Fresh Dill (1½ teaspoons chopped, or ½ teaspoon dried)
Dill adds a fresh, slightly grassy flavor that complements cucumbers perfectly. Fresh is ideal, but dried will work in a pinch.

10. Garlic Powder (¼ teaspoon)
This gives a subtle savory depth to the dressing without overpowering the other flavors.

11. Salt and Pepper (to taste)
Salt and pepper bring all the flavors into balance and enhance the natural taste of the vegetables.

🥒 Step-by-Step Cooking Instructions Creamy Cucumber Tomato Salad

This Creamy Cucumber Tomato Salad is basically the quintessential summer side dish. It’s crisp, cool, and loaded with juicy tomatoes, crunchy cucumbers, and just the right amount of creamy tang from the dressing. It’s the kind of salad you whip up in minutes but people ask about every time you bring it to the table. Let’s walk through every detail together so you get the perfect mix of flavor and texture in every bite.

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🛒 Step 1: Gather Your Ingredients

Let’s break down what you’ll need before you start chopping and mixing.

 veggies:

• 4 cups sliced English cucumber – About 2 large cucumbers or 4–5 mini ones

• ½ cup thinly sliced red onion

• 1 pint grape or cherry tomatoes, halved

 dressing:

• ⅓ cup sour cream – Brings that rich, creamy tang

• 3 tablespoons mayonnaise – Adds body and smoothness

• 1 tablespoon olive oil – Just enough for silkiness

• 1 tablespoon apple cider vinegar – The acid that balances the cream

• ¾ teaspoon sugar – A pinch of sweetness to mellow the vinegar

• 1½ teaspoons fresh dill, finely chopped (or ½ tsp dried)

• ¼ teaspoon garlic powder

• Salt and pepper, to taste

Optional: A squeeze of lime juice or lemon for extra brightness!

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🧼 Step 2: Prep the Vegetables

🥒 Cucumber

• Wash and slice your cucumbers into thin rounds. You can peel them if you like, especially if you’re using a thick-skinned variety, but English cucumbers and mini cucumbers are fine unpeeled.

• Optional: If you have time, place the slices in a colander, sprinkle with a little salt, and let them sit for 10–15 minutes. This draws out excess water and helps keep your salad from turning watery later.

Tip: Pat the salted cucumber slices dry with a paper towel before mixing.

🍅 Tomatoes

• Halve the grape or cherry tomatoes. If they’re on the larger side, quarters work well.

• Use firm, ripe tomatoes—soft or overly juicy ones can water down your salad.

🧅 Red Onion

• Slice ½ cup worth of red onion into thin half-moons or rings.

• For a milder bite, soak the slices in cold water for 10 minutes before adding them to the salad.

Want a stronger onion flavor? Use raw slices as-is. Want it milder? Use white or sweet onion instead.

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🥣 Step 3: Make the Creamy Dressing

In a medium bowl, whisk together:

• ⅓ cup sour cream

• 3 tbsp mayonnaise

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar

• ¾ tsp sugar

• 1½ tsp chopped dill

• ¼ tsp garlic powder

• Salt and pepper to taste (start with ⅛ tsp each and adjust)

Whisk until smooth and fully combined. The result should be creamy but pourable—not too thick and definitely not runny.

No sour cream? Sub in Greek yogurt for a slightly tangier, higher-protein version. It works great!

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🥗 Step 4: Assemble the Salad

Grab a large mixing bowl and:

1. Add your sliced cucumbers, halved tomatoes, and red onions.

2. Pour the dressing over the top.

3. Gently toss everything together with a rubber spatula or wooden spoon.

Make sure every veggie is lightly coated in that dreamy, herby dressing.

Tip: Don’t over-stir or the tomatoes can get mushy. A gentle fold is all you need.

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🕒 Step 5: Chill (Optional, but Recommended)

Technically, you can serve this salad immediately—but giving it just 15–30 minutes in the fridge helps the flavors meld together.

• If prepping ahead, cover and refrigerate for up to 2 hours before serving.

• Before serving, give it a quick toss and taste for seasoning—you might want to add an extra pinch of salt or splash of vinegar.

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🍽️ How to Serve Creamy Cucumber Tomato Salad

This salad is a total chameleon—just as perfect with a weeknight chicken dinner as it is on a fancy brunch buffet or at a casual backyard BBQ. Here’s how to serve it up to fit the moment.

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🥗 As a Side Dish

This salad is made to accompany your mains.

• Grilled or roasted proteins: It’s the cool contrast to anything hot off the grill—think lemon herb chicken, kebabs, grilled fish, or even burgers.

• Rice or grain dishes: Serve it next to a rice pilaf or quinoa salad for a light, refreshing contrast.

• Hearty casseroles or baked pastas: Use this to balance out creamy or cheesy dishes.

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🧺 At Picnics or Potlucks

Because it’s mayo-based, some folks might shy away from bringing it outdoors—but as long as it’s kept chilled, it holds up great for a few hours.

• Pack in a cooler with an ice pack.

• Serve in a shallow dish so it chills evenly.

• Sprinkle on extra dill or pepper right before serving for that “just made” feel.

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🧊 Cold-Meal Companion

This salad is a natural addition to cold lunch plates:

• With boiled eggs and hummus

• Next to tuna or chicken salad

• In a meal prep bowl with pita and olives

It’s satisfying but won’t weigh you down—and it gets better as it sits.

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🥪 Sandwich Side

Forget chips—this is the side you want next to:

• Grilled cheese

• Turkey and avocado wraps

• Chicken salad sandwiches

The acidity from the vinegar and the crunch from the cucumbers cut through anything rich or creamy.

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🍹 Pairing Suggestions

This salad plays well with both bold and mild flavors, which makes pairing super fun. Whether you’re putting together a full menu or just trying to build a quick balanced meal, here’s how to round it out.

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🍖 Protein Pairings

Let’s start with the heart of the plate—your protein.

• Grilled Chicken Thighs: Juicy, well-seasoned thighs with a smoky char pair beautifully with the creamy coolness of this salad.

• Salmon or White Fish: The brightness of the salad enhances the richness of fish, especially if there’s lemon or dill involved.

• Shawarma or Kofta: The creaminess balances the bold spices of Middle Eastern or Mediterranean-style meats.

Vegetarian? Try with grilled halloumi, falafel, or stuffed grape leaves for a Mediterranean platter vibe.

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🍞 Bread + Carbs

You’re going to want something to scoop or mop up with.

• Pita bread or flatbread

• Herbed rice or couscous

• Warm garlic naan

If you’re doing a mezze-style meal, add this salad to a spread with hummus, baba ganoush, and warm bread for dipping.

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🍹 Drink Pairings

This salad is cooling and herby, so it pairs especially well with:

• Iced herbal teas like mint or chamomile

• Cucumber or lemon sparkling water

• Light mocktails with citrus, ginger, or basil

Tip: If you’re going for a brunch pairing, try this alongside a cucumber-lime spritz (sparkling water, lime, cucumber slices, and a hint of honey).

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🧊 Storage, Freezing & Reheating Instructions

This salad is made for fresh eating, but here’s how to make it last—and how to handle leftovers like a pro.

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🧺 How to Store It in the Fridge

• Store in an airtight container for up to 2–3 days.

• The longer it sits, the more the veggies will release moisture—so give it a quick stir before serving.

Tip: If you know you’re going to have leftovers, keep the dressing separate and mix in just before eating. That helps preserve the crunch!

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🧊 Can You Freeze It?

Not really. Here’s why:

• Cucumbers and tomatoes have a super high water content.

• Freezing and thawing will leave you with soggy, mushy veggies.

• The creamy dressing can also separate after freezing.

So while this salad doesn’t freeze well, the dressing itself can be made ahead and stored separately for up to 5 days.

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🔁 Can You Make It Ahead?

Yes—but there’s a trick.

• Prep all your veggies ahead of time and store them separately in airtight containers or a divided meal prep box.

• Make the dressing up to 3 days ahead and store it in a jar in the fridge.

• Combine everything about 15–30 minutes before serving so the flavors have time to meld without the salad going soggy.

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🥶 Reheating?

No reheating needed here—it’s a cold salad. But if your salad has been in the fridge for a couple of days:

• Give it a good stir

• Taste and adjust salt, pepper, or vinegar to freshen it up

• Add a pinch of fresh dill or parsley for extra brightness

🛑 Common Mistakes to Avoid

Even with a super simple salad like this one, there are a few sneaky pitfalls that can keep it from turning out just right. Let’s walk through the most common mistakes—and how to sidestep them like a pro.

1. Skipping the Cucumber Prep

Cucumbers have a lot of water in them, and if you don’t prep them properly, you might end up with a watery salad by the time you’re ready to serve. If you’re not using English cucumbers, peel and seed them first. And for extra insurance? Salt the slices and let them sit in a colander for about 10–15 minutes, then pat dry. This pulls out excess moisture so your creamy dressing stays thick and dreamy.

2. Overmixing the Salad

Once the dressing hits the veggies, be gentle. Overmixing can cause the tomatoes to break down and the cucumbers to lose their crunch. Fold the dressing in slowly and carefully until everything is just coated.

3. Using a Warm Dressing

It might sound obvious, but if your sour cream or mayo has been sitting out, your dressing could turn a bit runny or even separate. Always use chilled ingredients for a thick, stable, and refreshing texture.

4. Not Letting It Chill (If You Have Time!)

Yes, you can serve this right away, but giving the salad even 15–20 minutes in the fridge helps the flavors meld beautifully. The dressing clings better to the veggies, and everything just tastes a little more cohesive.

5. Using Too Much Vinegar

Apple cider vinegar adds that perfect tangy kick, but a little goes a long way. Adding more than the recipe calls for can overpower the delicate sweetness of the tomatoes and the creaminess of the dressing. Taste as you go!

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🔥 Pro Tips

Want to take your Creamy Cucumber Tomato Salad from “yum” to “YUUUUM”? These pro tips are your golden ticket.

1. Slice Veggies Evenly

Thin, uniform slices of cucumber and onion look beautiful and make the salad easier to eat. A mandoline slicer works wonders here—but a sharp knife and a little patience will totally do the trick too. For tomatoes, aim to halve them in similar sizes so the bites are balanced.

2. Fresh Dill = Maximum Flavor

Dried dill is fine in a pinch, but if you can get your hands on fresh dill, it’ll take this salad to the next level. The flavor is brighter, greener, and so much more summery. Snip it in with kitchen scissors for easy prep.

3. Add a Little Crunch

Want a texture contrast? Toss in some thinly sliced radishes or even sunflower seeds right before serving. It gives the salad a little extra dimension and makes every bite more interesting.

4. Turn It Into a Meal

This salad makes a stellar base for grilled chicken or baked salmon. Or go vegetarian and top it with crispy chickpeas or cubes of grilled halloumi. It’s fresh, filling, and perfect for a light lunch or dinner.

5. Double the Dressing for Later

This dressing is so good, and honestly, it works as more than just a salad topper. Double the batch and save the rest as a dip for fresh veggies or a spread on sandwiches and wraps throughout the week.

6. Balance the Flavors

Everyone’s tastes are a little different, so don’t be afraid to tweak. Need more tang? Add a splash of lemon or vinegar. Want it creamier? Up the sour cream. A little taste testing before serving goes a long way.

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❓ Frequently Asked Questions (FAQs)

Here are the top questions that tend to pop up with a creamy cucumber tomato salad like this one. If you’re wondering about it, chances are someone else is too!

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Q: Can I make this salad ahead of time?

A: Absolutely! This salad holds up surprisingly well in the fridge for a few hours. If you’re prepping more than 4–6 hours in advance, just store the dressing separately and mix right before serving to keep everything fresh and crisp.

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Q: Can I use Greek yogurt instead of sour cream?

A: Yes! Greek yogurt is a great lighter alternative. Just be sure to use full-fat or 2% for the best creamy texture. You can even do half yogurt, half mayo to balance the tang.

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Q: What if I don’t have apple cider vinegar?

A: No problem. White vinegar, lemon juice, or even a little rice vinegar can work. Just keep in mind that each has a slightly different flavor profile—apple cider vinegar has a mild, fruity tang that plays especially well with the tomatoes.

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Q: Can I make this dairy-free?

A: Totally! Swap the sour cream and mayo for your favorite plant-based alternatives (like coconut yogurt and vegan mayo). The flavor will change a bit, but it’ll still be creamy and delicious.

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Q: What kind of cucumbers work best?

A: English cucumbers are ideal because they’re seedless and have thin skin, meaning no peeling required. But regular garden cucumbers are just fine—just peel and scoop out the seeds first to avoid bitterness and excess water.

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Q: How long will this salad last in the fridge?

A: It’s best within the first 24 hours, but you can keep leftovers in an airtight container for up to 2 days. Just know that the cucumbers might start to release water, so give it a good stir before serving again.

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Q: Can I add other veggies or herbs?

A: For sure! Chopped bell peppers, radishes, or even avocado make awesome additions. And herbs like basil, mint, or parsley can completely change the vibe of the salad in the best way.

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✅ Conclusion & Call to Action

There’s just something about this Creamy Cucumber Tomato Salad that makes it a repeat dish in my kitchen. It’s fresh, simple, and nostalgic all at once—like the kind of side dish you grew up seeing at every family BBQ or potluck. Except this version has that cool, creamy twist that keeps you coming back for seconds (or thirds, let’s be honest).

It’s the kind of salad you can throw together in minutes, but it tastes like something much more special. Whether you’re serving it alongside grilled chicken, pairing it with roasted veggies, or eating it straight from the bowl with a fork—this one’s a keeper.

I love how flexible it is, too. You can dress it up with extra herbs, turn it into a full meal with a protein, or keep it super classic. And the best part? It’s a total crowd-pleaser. Kids, picky eaters, veggie lovers—everyone seems to fall in love with this one.

So if you’re looking for a side dish that checks all the boxes—fresh, creamy, easy, and totally satisfying—this is it.

Give it a try this week and let me know what you think! Did you add your own twist? Sub in a different herb? Add protein? I’d love to hear how you made it your own.

📸 And if you’re into sharing your creations, snap a pic and tag me on Instagram or drop a comment below. Seeing your kitchen wins makes my day. 💚

Happy chopping, happy mixing, and happy eating! 🥒🍅

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