Description
A creamy cucumber and tomato salad tossed in a tangy sour cream and dill dressing. Cool, refreshing, and perfect for summer picnics or potlucks.
Ingredients
- 2 English cucumbers, sliced into ¼-inch rounds
- ⅓ cup thinly sliced red or white onion (optional)
- 1½ cups cherry or grape tomatoes, halved
- ½ cup sour cream (or plain Greek yogurt as a healthy substitute)
- 3 tablespoons mayonnaise
- ¼ cup fresh dill, chopped
- 3 tablespoons white vinegar
- ½ teaspoon granulated sugar
- Salt and pepper to taste
Instructions
- Prep the vegetables: Wash and slice cucumbers into thin rounds. If using field cucumbers, peel and de-seed them. Slice tomatoes and onion. Soak onion in cold water if you prefer a milder flavor.
- Make the dressing: In a large bowl, whisk together sour cream, mayonnaise, vinegar, dill, sugar, salt, and pepper until smooth.
- Combine: Add the cucumbers, tomatoes, and onion into the bowl. Gently toss everything to coat evenly.
- Chill: Refrigerate for at least 1 hour before serving for best flavor.
- Serve: Garnish with extra dill or cracked pepper, and serve cold.
Notes
This salad can be made several hours ahead. For a lighter version, use Greek yogurt instead of sour cream and skip the mayo.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American